Tempe Orek (Sweet and Spicy Stir-Fried Tempeh)

• 200 g Jasmine rice
• 1 tsp Fine sea salt
• 400 g Tempeh
• 3 tbsp Vegetable oil
• 3 Shallot
• 3 cloves Garlic
• 2 Red chili pepper
• 60 g Palm sugar
• 3 tbsp Dark soy sauce
• 2 tsp Tamarind paste
• 1 Lime

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan with a pinch of the fine sea salt according to the packet instructions. Keep it covered off the heat while you make the tempeh.
2. Cut the tempeh into small batons. Thinly slice the shallots, slice the garlic, and finely slice the red chilli pepper (remove the seeds for less heat).
3. Heat 2 tbsp of the vegetable oil in a wok or large frying pan over medium-high heat. Fry the tempeh for 5 to 7 minutes, turning often, until golden all over, then transfer to a bowl.
4. Add the remaining 1 tbsp vegetable oil to the pan and reduce the heat to medium. Stir-fry the shallots for 2 minutes until softened, then add the garlic and chilli and cook for 30 to 60 seconds until fragrant.
5. Add the palm sugar, dark soy sauce and tamarind paste, then stir until the sugar dissolves and the sauce looks glossy. Return the tempeh to the pan and toss for 2 to 3 minutes until everything is sticky and well coated; season with a little more fine sea salt if needed.
6. Cut the lime into wedges. Serve the tempe orek hot with the steamed rice and squeeze over lime to taste.

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