6 FERMATED SOYABEAN CAKES (TEMPE)
2 TSPS TAMARIND MIXED WITH 1 TBSP WATER AND STRAINED
2 TSP GROUND TURMERIC
1/2 TSP SALT
1 TBSP SOYA OIL

PROCEDURE:

1) RUB THE FERMENTED SOYABEAN CAKES WITH TAMARIND MIXED WITH TURMERIC AND SLAT; LET STAND FOR 30 MINUTES.

2) HEAT OIL IN A TEASPPON AT A TIME IN A NON-STICK PAN; WHEN VERY HOT, ADD HALF THE TEMPE, AND FRY, PRESSING DOWN WITH THE BACK OF A SPATULA TO HASTEN BROWNING. KEEP TURNING TO BROWN EVENLY.

3) ADD A FEW MORE DROPS OF OIL IF NEEDED, AND COVER THE PAN OCCASIONALLY TO HASTEN COOKING.

4) USE THE REMAINING OIL TO FRY THE REST OF TEMPE. CUT EACH CAKE INTO 5 CM SQUARE PIECES. SERVE AS A SIDE DISH.

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