After cutting, soak the potatoes in water for a while and drain

Heat oil in a pan. Fry the tempeh over medium heat until they are golden brown set aside and also same with the potatoe fry over medium heat until golden brown and set aside.

In the same pan heat a little oil and saute ground spices with lime leaves and lemongrass. Cook briefly for 6 minutes, then season with salt, sugar and pepper to taste. Add tamarind water.

Cook again until less water, Enter the potato and been. Stir well. Cook briefly until the spices are absorbed. Add anchovies and mix well. Turn off the heat and serve.