This is an Indonesian dish traditionally served at Ramadan where tempeh is simmered in a flavourful sauce.
Excellent way to do tempe. The nutty tempe taste mellows the strong, earthy, fishy shrimp paste. This is balanced with the sour tamarind and the sweet soy sauce. I did make substitutes: ginger for galangal, onions for shallots, and bay laurel for salam leaves. It's good stuff. - 02 Jun 2013 (Review from Allrecipes Southeast Asia)
I followed the recipe to the T and it came out too salty. Good, but salty. I would go easy on the salt next time I make this dish. - 28 Dec 2015 (Review from Allrecipes Southeast Asia)