400 grams Tempe (fermented soybean cake) - not tofu
50 ml Coconut milk
SPICE PASTE :
2 cm Turmeric
3 pcs Candle nut
5 pca Shallots peeled
3 cloves Garlic peeled
2 pcs Red chillies seeded, chopped
4 tbs. Vegetable oil
1/2 tsp. Salt to taste
Slice the tempe into thin 2 cm cube. Set aside.
Make a rough paste out of red chillies, garlic, candle nut, turmeric and shallots either with mortar and pestle or food processor.
In a frying pan place four tablespoons of vegetable oil. Add the spice paste. Stir over low heat until the color turns golden. Add the coconut milk. Simmer until the sauce thickens a little. Turn down the heat. Add the tempe to the paste; mix it well. marinate for about 1 hour.
Place 4 pcs marinated tempe on a bamboo stick, one by one and grill it until the color turns golden.