My Mother's Sambal Goreng Tempeh Kering (Indonesian Fried Tempeh in Sweet and Spicy Sauce)

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1. 1Step 1: Cut the tempeh into 1 cm wide sticks, or even a bit thinner if you like a very crispy result in the end. Cut the onion in half and slice thinly and thinly slice the garlic cloves and chili as well. When using a block of gula jawa (palm sugar), finely chop with a knife or carefully grate it with a food grater. Finally, add the 1 teaspoon of purified tamarind concentrate (or the tamarind paste) with 2 tablespoons of water in a small bowl, and stir until dissolved.
2. 2Step 2: Heat enough oil for the tempeh to float in a wok, or frying pan over medium-high heat. Once the oil is hot, add the tempeh sticks (work in batches if you have to) and fry until golden (and crispy if you like) on all sides. Remove tempeh from the oil and allow oil to drain off on a piece of kitchen paper. Repeat process (fry until golden and drain) with the sliced onion and then the garlic.
3. 3Step 3: Clean the wok or frying pan save for 2 tablespoons of oil (or use a clean wok or frying pan + 2 tablespoons of oil) and stir-fry the chili and remove from pan.
4. 4Step 4: Add the 'tamarind-water', gula jawa, and laos powder. Stir over medium heat until the sugar is dissolved and the mixture starts to bubble and thicken ever so slightly (be careful not to burn the sauce, the sugar burns easily).
5. 5Step 5: Quickly add the fried tempeh and stir well. Then add fried onion, fried garlic and sliced chili and remove from heat. Stir/toss vigorously until all ingredients are coated evenly.
6. 6Step 6: Serve either warm or cold with steamed rice and other side dishes.