Ingredients:

  1. Four rice-cooker cups of your favorite long grain rice.
  2. One 11-oz Indonesian Cuisines tempeh, cut in 1/2 inch cubes.
  3. Three medium size cloves of garlic, smashed and chopped.
  4. One-half cup of Roma tomatoes, diced/chopped
  5. 1/2 tsp ground black pepper, or 1 tsp medium-hot ground red chili pepper.
  6. Five tbs of olive oil.
  7. One-half cup of red onion, chopped.
  8. 1/2 tsp of galanga powder.
  9. 1/2 tsp of turmeric powder
10. 1/2 tsp of salt
11. Three tbs of "Ketjap Manis" (Indonesian Soya sauce) ABC (medium sweet), or Conimex brand.

Preparation:

1. Cook the rice in a rice cooker and set aside when it is done.
2. Deep fry the tempeh in hot oil (about 220 degree F) in a frying pan/pot until light brown maintaining the same temperature at all times while the tempeh are fried, and place them aside on absorbent paper towel.
3. Stir fry (saute) in olive oil the onion and garlic until light brown, lower the fire a little and then add the black pepper, or add 1 tsp of ground medium hot chili (instead of black pepper), tomatoes, and galanga, salt, and turmeric stirring occasionally.
4. Add the Soya sauce into the mixture and mix well.
5. Add the tempeh pieces into the pot/pan and mix them well for another minute or so. 
6. Serve the tempeh in a bowl of rice with steamed vegetables. Enjoy!

Note: Indonesian soy sauce, turmeric, and galanga powder can be purchased from Thai/Chinese/Oriental grocery stores and other supermarkets.