Fried tempe

• 350 g (12 oz) tempe
• vegetable oil

Cut the tempe into thick slices. Crush the garlic and shallots and mix these well with the tamarind water; add salt and pepper. Marinate the tempe in this for at least 50 minutes, turning the slices over several times.

Deep-fry the tempe slices until golden brown, and serve hot.