Eat Tempe Satay Peanut Sauce

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Materials and seasonings needed

Main Ingredients

200 gr tempeh, diced
1 stem of bay leaves, take the white part, spread
1 orange leaf
1 tablespoon of tamarind water
T tsp pepper powder
T tsp broth flavored beef powder
3 tsp sweet soy sauce
Salt to taste
Right amount of oil
50 ml of water
Poke satay to taste
Softened seasoning:

3 onion grains
2 cloves of garlic
2 large red chilies
2 candlenut, roasted
T tsp coriander powder
2 cm kencur
Material of peanut sauce:

150 gr peanuts, fry, puree
3 onion grains
2 cloves of garlic
3 red curly chilies
3 pieces of red cayenne pepper
3 tablespoons of brown sugar comb
1 tablespoon of sour water
Salt to taste
Enough water
Right amount of oil
How to make:

Tempe Satay:

Heat the oil. Sauté spices, lemongrass, and lime leaves until fragrant.
Put tempeh. Stir until it changes color.
Pour water into it. Add powdered pepper, powder stock and salt. Stir well. Cook over medium heat until boiling.
Enter sweet soy sauce and sour water. Stir well. Cook until the sauce shrinks. Lift.
5 pieces of tempeh on a skewer. Do the method until it's complete.
Tempe on the coals until cooked. Lift.
Peanut sauce:

Heat the oil. Fried shallots, garlic, large red chili, and red cayenne pepper until cooked. Lift, drain. Half-smooth snake. Add brown sugar, acidic water, and salt, then strain again until smooth.
Mix the spices with ground peanuts. Add enough water while stirring until evenly mixed. Cook over medium heat while stirring occasionally until it boils and thickens. Lift.
Presentation:

Arrange the tempe satay on a serving plate. Serve with peanut sauce.