Heat 1/2 cup
oil in a wok or frying pan. Cook tempeh in batches until golden and crisp.
Remove and set aside. Heat extra oil, garlic and terasi and cook for 30
seconds. Add tamarind, soy sauce, sugar, water and tempeh. Cook until
sauce has reduced. Garnish with sliced green shallots and chilies. Can be
serve as a main or side dish.