Material:

- 4 pieces out of China the size of 5 x 5 x 2 cm or to taste
- 4 slices tempeh size 5 x 5 x 2 cm or to taste

Seasonings:

- 1 tablespoon coriander, mashed
- 3 cloves garlic, crushed
- 6 spring onions, puree
- 1 vertebra tamarind
- 2 tablespoons brown sugar
- Salt to taste
- 4 bay leaves
- 2 cm galangal, smashed
- Coconut milk to taste

Method:

1. Enter tofu, tempeh and ground spices to the pan.
Give the coconut milk to taste. Cook over low heat until they run out

2. Fry in hot oil until lightly browned. Good luck