In a small bowl soak tamarind in water, set aside.

Cut tempeh into thin rectangles, set aside. Slice the curly red chilies diagonally, then slice shallot and garlic, set aside.

Over medium heat, in a pan heat cooking oil then fry the tempeh until golden. After the tempeh is cooked, rest it on a cooling rack to remove excess oil.

Set aside the cooking oil leaving 2 tablespoons then sautee shallot, garlic, galangal, bay leaf, and lime leaves until fragrant. Add 1 tbsp tamarind water, sweet soy sauce, palm sugar, salt, pepper, and chicken stock powder. Stir and cook until caramelized. Add cooked tempeh and stir until well combined.

Turn off the heat then transfer it to a serving plate. Enjoy!