Lemon and Cilantro Tempe Mendoan with Spicy Soy Sauce

Method

1. Mix lemon zest into the tempeh. 1: during preparation, sprinkle cilantro onto the soy sauce.
2. Prepare banana leaves by washing and drying them.
3. Place a slice of tempeh on each banana leaf, fold and wrap securely.
4. Steam the wrapped tempeh for 20-25 minutes until tender.
5. In a pan, heat soy sauce until it thickens.
6. Add chili paste, sugar, garlic, vinegar, and shrimp paste, stirring well.
7. Simmer for 5 minutes until the mixture reduces and becomes thick.
8. Serve the steamed tempeh with the spicy soy sauce on the side.
9. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.