A spicy preparation of tempe, compressed soybeans, and bean curd cakes.

Ingredients:

4 pieces
4
200 g/ 1/2 lb
8
4
10
8 cloves
2 stalk
4
1 rounded tsp
2 tsp
2 tsp
10 tbsp

tempe, cut into small squares
small bean curd cakes (tau kua) cut into small squares
prawns, peeled
fresh green chilies, sliced & seeds discarded
fresh red chilies, sliced & seeds discarded
shallots (bawang merah), sliced
garlic, sliced
lemon grass (serai), sliced, use white portion only
dried red chilies, pounded or 1-2 tsp pounded chilies
tamarind (assam), add 8 tbsp water, strain & use liquid only
sugar
salt
oil

Directions:

1. Heat a frying pan until very hot, add in 10 tbsp oil. Stir-fry the tau kua and then the tempe. Remove, and then fry the shallots. Add in the garlic, serai, and then the chilies. Stir-fry for a minute, add in the pounded chilies, 2 tsp sugar and 2 tsp salt and after another minute the prawns and tamarind water. When the prawns are cooked, add in the tempe and tau kua.