sliced tempe oil
asem (tamarind) the size of a walnut
Dilute the asem (tamarind) with some water and salt. Cut the tempeh cake lengthwise in half. Cut the 2 pieces in 1 cm slices across. Marinate for at least one hour in the asem water. Fry them in oil until done and and crispy.
The asem (tamarind) I buy in a jar at the Toko. Add a teaspoon of salt and a few tablespoons of water, about four.
Cut the slices of tempeh as Beb prescribes.
Mix the slices with the asem water and leave it covered in the fridge to marinate for an hour. The tempeh sucks the tamarind water up completely.
Fry the tempeh in plenty of oil. Use sunflower oil. Fry 4 or 5 at the same time. If you add more, the oil will cool down too much.