broodje tempeh.

Tempeh attempt #1, based on this, which rings true to me at first glance.
UPDATE: here it is with fixes.

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broodje tempeh tempeh. 

400g tempeh sliced typically
2 tbsp coconut oil
big pinch coarse smoked salt

1 medium onion, chopped fine
2 cloves garlic, minced
1/2 to 1 small madame jeanette chile, minced
70g tomato paste
2 tbsp ketjap manis
1 tbsp tamarind concentrate
1/2 tsp salt
100ml water

Melt oil in wok, add tempeh, stir-fry for 10 minutes so that the tempeh has taken on more than a little color and is a bit crisped up, because you be about ready to de-crisp it during the next step. Add everything else and cook for another 15 minutes.

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surinamse pickle. 

1 cucumber
salt
1 cup vinegar
1 madame jeanette
1/4 tsp allspice or 10 allspice berries
1/4 tsp cloves
1 bay leaf
maybe a dash of sugar depending on your vinegar

Cut the cucumber interestingly and salt it. Add the chile and the spices to a pan with the vinegar, boil the vinegar, when it comes to a boil pour it over the cucumbers. Refrigerate. This should really be served the next day.

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