Ingredients:

• 2 packs of tempeh (approx 250g-300g)
• 40g Ikan Bilis (anchovies)
• 100g BibikJee's Sambal Tumis 
• Cooking oil
  

Optional ingredients:

• 2-3 pc Lime leaves 
• 1 stalk Lemongrass (bruised at the bottom to release flavour) 
• 50g Groundnuts 
  
• Salt & seasoning 

Directions:

1. Cut tempeh into thin slices and fry them in medium heat oil until golden brown & crisp.
   
2. Rinse ikan bilis, pat dry and fry in the same hot oil until golden brown & crisp. 
3. If using groundnuts, lightly rinse the groundnuts and pat dry before frying until golden brown.
4. Heat up a separate pan, with low heat, add sambal tumis, lime leaves and lemongrass. Stir until the aroma of the added herbs are released and let the sambal slightly thickens. Becareful to not burn the sambal.
5. Turn off the heat and allow the sambal to cool down for a little bit before adding in the tempeh, ikan bilis and groundnuts.
6. Toss them gently until they are evenly coated with the sambal.
   
7. Serve immediately with warm rice, or as a snack. 
8. Store the balance in an airtight container.

Notes:

1. It is normal for groundnuts to feel tough or rubbery to bite when it's still hot. Once cooled, it will become crunchy. 
2. Trim the upper stalk of the lemongrass and bruise the bottom part with a cleaver, or pestle, or a heavy kitchen tool This is to ensure that the flavours of lemongrass can be released easier.
3. In order to maintain crispiness of the tempeh, ikan bilis and groundnuts, remember to cool down the sambal slightly before mixing them.
4. Feel free to add or reduce the amount of sambal based on your preference.
5. Ikan bilis is naturally salty. Taste the dish before adding any seasoning. Add more salt and sugar if required.