Kering Tempe (Sweet and Spicy Tempeh)

If you ask me, if there is some thing in this world I've never get tired of, my answer would've been tempe..Okay maybe too exaggerated..but to be honest, I really really love this protein source, that I am willing to make it on my own because it is so hard to get this one here in Edmonton. Normally I make tempe during summer, when the temperature is warm enough to allow the fermentation to take place. And it is not only labour consuming, it is time consuming too, need 3 days for the whole process. For you who are not familiar with tempe, here is a link to read.
Tempe can be served as a replacement of meat or other protein source. This time I would like to share one simple recipe, the sweet-savory-spicy one.

Ingredients:
2 blocks of tempe (app. 400g), julienne cut, deep fried until crispy
4 shallot, chopped
8 garlic, chopped
6 bird's eye chili, chopped
2 big red chili, chopped
4cm of galangal
3 Indonesian bay leaves
1tsp of tamarind, mixed with 80mL water, discard the pulp
1/2 block of palm sugar, shredded (app. 2 Tbsp)
1 Tbsp of granulated white sugar
salt
oil

Directions:
Saute shallot, garlic and chili with a little bit oil until dry. Keep it aside. In a wok, boil the tamarind juice, palm sugar, sugar and salt. Add galangal and bay leaves. Stir constantly until thickened. When the water is almost all gone, add the fried tempe and fried shallot+garlic+chili. Mix them well. Serve it with steamed rice.