This is a great snack with drinks or a side dish to add a kick to any meal. Prepared in this elegant Javanese style it is packed with crunch and flavour. The palm sugar forms a sticky glaze, whilst generous lashings of chillies leave a long, lingering burn on the palate. Add some redskinned peanuts into the mix if you like, frying them to a crisp golden in the same oil as the tempeh.
Shave the palm sugar into a small pan and add
Slice the tempeh into skinny batons, like nubbly matchsticks. Heat
Pour away all but a tablespoon of the oil from the wok. Add the shallots and garlic and soften over a medium-high heat. Stir in the chillies and lime leaf, if using, and fry until the garlic is pale gold. Add the tempeh and palm sugar syrup and stir-fry until the glaze clings to it. Leave to cool before tasting for seasoning.
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