3 red chilipeppers, slice lengthwise
5 green chilipeppers, slice lengthwise
7 challots, slice thin
3 cloves of garlic, slice thin
1/2 teaspoon terasi (shrimp paste)
1 cm lengkuas (galangal, galanga, laos, kha)
2 bay leaves (daun salam)
3 tablespoons sweet soy sauce
2 tablespoons fried onions
salt and crystal sugar to taste
1. Saute red and green chilis in 6 tablespoons of oil until rather wilted, take out, set aside
2. With the rest of the oil, saute the challots and garlic until yellow. Add sauted chilis, galangal, bay leaves, shrimp paste, salt and sugar.
3. Add fried tempe and sweet soy sauce, mix evenly. Serve with fried onions.
Tips:
Leaving out the shrimp paste makes this 100% vegetarian (vegan even)
Adding a bit of tomato ketchup can help the colour, especially should you reduce the chilis compared to the original recipe
A tablespoon of sugar works well.
Serves 4.