200 g tempe, mashed
20 g spring onion, thinly sliced
10 g celery leaves, thinly sliced
15 g red curly chili, thinly sliced
15 g galangal, finely grated
5 g salt
8 g sugar
5 g chicken stock powder
300 ml cooking oil
In a medium sized bowl, add the spices ingredients and mix. Then add the eggs and seasoning and beat.
Add the mashed tempeh and stir till well combined.
Heat the cooking oil on low. Once the oil is hot, pour in the egg mixture.
Cook the omelette until golden brown, about 15 minutes.
After 15 minutes turn the omelet and cook for another 7 minutes over medium heat. Then remove and drain the excess oil.