Indonesian sweet and spicy crispy tempeh with peanuts (Sambal goreng tempe)

1. Cut the tempeh into thin matchsticks and salt lightly.

2. Heat the oil to 170 °C and fry the tempeh in batches for 4-5 minutes until golden and crisp; fry the peanuts in it for 1-2 minutes too. Drain on kitchen paper.

3. Leave 2 tablespoons of oil in a wok and fry the sliced shallots and garlic, galangal and makrut lime leaves.

4. Add the sambal oelek, kecap manis, tamarind paste, brown sugar and water and cook, stirring, for 1-2 minutes until it becomes a thick, sticky syrup.

5. Turn off the heat and toss in the tempeh and peanuts so the sauce coats them evenly.

6. It gets even crisper as it cools; serve as a side dish with rice.

Tip: A version of Javanese kering tempe – it stays crisp for days in an airtight container, so it is made for journeys and festive spreads. Careful: the caramelising sugar burns quickly.