Cut tempeh into slices and fry until golden brown. Do not add salt, turmeric, or other seasonings during frying.
Fry 10 red chili peppers and 2 large red onions with 5 cloves of garlic in hot oil until they are soft.
Grind the fried chilies, onions, and garlic into a paste.
Season the ground mixture with salt and sugar to taste. Do not overprocess; leave some crunchy bits for texture.
Add the fried tempeh slices and mix well. Cook for 2-3 minutes on low heat.
Squeeze in 5 kasturi (tamarind juice) to add sourness, spiciness, and tanginess.
Serve with steamed white rice. Garnish with cucumber slices and fresh herbs. Enjoy!