Step 1

Slice thinly the shallots, garlic, chilis, lime leaf and set aside.Cut the tempe into matchsticksHeat vegetables oil in a wok or large skillet over high heat.Fry tempe until until golden brown and crispy, then set aside.

Step 2

Saute the shallot, garlic, chilis, bay leaves and galangal for 4 minutes with 2 Tbsp vegetable oil.Add water, palm sugar, tamarind, salt. Stir and cook until the palm sugar caramelized.

Step 3

Remove the galangal and bay leaves from the wok.Add the fried tempe and peanut. Mix until all the peanut and tempe covered with the sauce.Let it cool before serving.