Directions

To Make

1. Blend together all the sambal paste ingredients with a food processor until you get a smooth paste.
2. Heat up a wok with oil and shallow fry the sliced tempeh until golden brown. Strain excess oil on paper towel and set aside.
3. In the same wok, sauté the sambal paste together with the kaffir lime leaves for 2-3 mins or until it starts to dry up.
4. Toss in green beans and chillies and fry for 2 mins.
5. Then add in tamarind paste, coconut sugar and kecap manis. Give it a good stir and serve.