Ingredients
| Quantity | Ingredient |
|---|---|
| 200 g | Tempe, sliced thinly |
| 5 tbsp | Sweet soy sauce |
| 5 tbsp | Cooking oil |
| Spice Paste: | |
| 2 cloves | Garlic |
| 2 cloves | Shallots |
| 1 tsp | Ground coriander |
| ½ | Candlenut |
| 1 tbsp | Shredded palm sugar |
| Salt, to taste |
Instructions
- Begin by blending the spice paste ingredients—garlic, shallots, ground coriander, candlenut, palm sugar, and salt—until smooth.
- Coat the sliced tempe with the spice paste and let it marinate for 10 minutes to absorb the flavors.
- In a separate bowl, mix together the sweet soy sauce and cooking oil to create a basting sauce.
- Grill the tempe over charcoal or on a non-stick skillet, frequently basting with the soy-oil mixture until cooked through and slightly charred.
- Once done, remove from heat and serve hot, ideally paired with a delicious sambal for dipping. Enjoy this delightful dish! 👍