Material :
- 300 grams tempeh, diced, fried ripe 1/2
- 3 cloves garlic, thinly sliced
- 3 tablespoons soy sauce Bango Spicy Sweet Savory
- 2 slices galangal
- 2 bay leaves
- 1 chicken wrap Royco
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 3 tablespoons oil
- 1 cup (200 ml) water
How to cook :
- Heat oil and saute garlic until soft, then add ginger, bay, cook until done.
- Enter tempeh, water, Royco, sugar, salt and spicy sauce.
- Cook until the spices to infuse and relatively dry.


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