TEMPE BACEM

Material:
500 gr tempe, crosscut
2 cm alpina galangas, contused
500 ml coconut waters (can branch water vesture)
2 tamarind seeds
1 btg serai, contused
2 lbr greeting leafs

Ground condiment:
1 sdt coriander
4 red onions
2 garlics
1 sdt salt
2 sdm brown sugars
2 walnuts

Trick makes:
Mingling all material into pan.
cook until boiling and condiment melts together into tempe.
Then tempe's shirring until brownish, lift, dish

note: if wants cuter add brown sugar again suiting with your appetite