Directions

To Prep

1. Pound all the spice paste ingredients until you get a smooth paste.
2. Heat up wok with enough oil. Once ready, deep fry the tempeh cubes until golden brown. Do this in two batches. Strain oil and cool them on paper towel to absorb excess oil.
3. Remove excess oil from wok and leave around 2 tbsp.

To Make

1. Sauté the pounded spice paste together with lemongrass until fragrant.
2. Toss in the chillies and tempeh. Stir-fry for 3 mins.
3. Add in kecap manis, stir in well for 30 secs then add water. Stir until tempeh is well coated.
4. Switch off heat and serve hot.