300 gTempe (tempeh, fermented soybeans), a bit over-fermented tempe would be better.
1 salam leaves
2 slices galangal root, crushed
250 ml thin coconut milk
500 ml water
3-5 Hot chili (cabe rawit)
3 cloves garlic
Kencur [Greater galingale (Kaempferia galanga)]
3 teaspoon salt
A pinch of sugar
Boil the water in a pan, add tempe, salam leaves, galangal root and hot chilies.
When tempe and chilies become tender, turn off the heat. Take both out of water.
Pound tempe in stone mortar. Put it back into the pan.
Grind chilies with salt, garlic, shallots, and kencur. Take into the pan.
Turn on the heat at low. Pour thin coconut milk, stir it well.
Cook until quite thick.
Serve it with boiled vegetables, warm cooked rice and Kerupuk Puli (Lempeng from Madiun, East Java)
(for 4 peoples)