400 g tempe
100 ml coconut milk
2 bay leaves
2 lime leaves
50 g shallots
30 g garlic
30 g red cayenne chili
70 g big red chili
10 g turmeric
15 g brown sugar
5 g salt
14 g chicken stock powder
50 ml sweet soy sauce
steamed white rice
In a food processor, blend the shallots, garlic, cayenne pepper, big red chili and turmeric.
In a pan on medium heat, sauté the blended paste until fragrant.
To the pan, add the coconut milk, brown sugar, salt, chicken stock powder and sweet soy sauce, Mix well to combine. Bring to a boil.
After the sauce boils, add the tempeh pieces. Stir occasionally and cook until the liquid has reduced and the tempeh has soaked up the spice paste.
Skewer the cooked tempeh, use about 4 - 5 pieces per skewer.
Rub the leftover spice paste onto the skewers.
Grill the skewers until they turn light brown.