By Sri Owen
Cut the tempe into thick slices and slice the onion thinly. Now put all the ingredients (except, of course, the oil) into a saucepan, cover, and cook for 50-60 minutes or until dry. Take care that the contents of the pan do not burn. Leave everything to cool for a few minutes, then fry in hot oil, turning once. When the slices of tempe are nicely brown, serve them hot.