1. Heat a (really good non sticky) frying pan up for 2 minutes with sesame/wok oil
2. Toss in the tempeh and let it turn gold
3. Add the garlic, 2 table spoons of ketjap, 2 table spoons of chili sauce and sambal when you like it spicy
4. Turn from time to time
5. When it gets dryer, add water to prevent it from burning – not oil! That’s how we keep it healthier and juicy.
6. Take it out and put it covered aside – fry an egg in the same pan.