Ingredients:
500 gr tempe
750 ml coconut water
700 gr palm sugar
3 tablespoon ketchup
1 cm galangale, crushed
2 salam leaves
Seasoning, crushed:
6 red onion
3 cloves garlic
1 teaspoon coriander
5 indian walnut (candlenut)
1 teaspoon salt
Directions:
Put the tempes into a pan. Pour with coconut water, crushed seasoning, and other ingredients.
Cooked till it run off water.
Fry the tempe in a hot oil until it brown.
serve while hot
