Slice the tempeh as desired. Fry until crispy and dry (the oil will stop sizzling when the tempeh is dry). Fry the Medan anchovies until dry. Roast the peanuts until cooked.

Grind the shallots and garlic. Slice the red chili peppers and bird's eye chili peppers.

Heat a pan. Add enough oil and the ground shallots and garlic. Sauté until fragrant. Then add the kaffir lime leaves, bay leaves, galangal, and chili peppers. Lower the heat to avoid sneezing while sautéing 😁.

Add a little water, about 3 tablespoons (50 ml). Then add the palm sugar, salt, and sugar. Stir until the sugar dissolves and the water has mostly evaporated. Then add 2 tablespoons of thick tamarind water and sweet soy sauce.

Once it boils again, add all the tempeh, anchovies, and peanuts. Turn off the heat and stir quickly. Let it cool, then store in a jar. Guaranteed to stay crispy. 😁
Youtube: Shinta Makarim