Cut the tempeh into thin matchsticks, approximately 3–4 mm thick and 4–5 cm long.

Heat the oil in a wok or deep frying pan over medium heat to around 170–175°C (340–350°F). If you don't have a thermometer, dip the end of a dry wooden spoon or chopstick into the oil. A steady stream of small bubbles around it indicates that the oil is hot enough to start frying.

Fry the tempeh in batches for 4–6 minutes per batch, until golden brown and crisp.

Remove with a slotted spoon, drain on kitchen paper or a wire rack and set aside.

Place the fresh red chillies, shallots and garlic in a blender or food processor.

Blend to a fairly smooth paste, adding a very small splash of water only if needed to help the blades turn.

Remove any burnt crumbs from the frying oil and pour off the excess, leaving 3 Tbsp in the wok. Allow the oil to cool slightly before adding the spice paste, as it may splutter.

Add the gula Melaka, white sugar, tamarind paste, dark soy sauce, water and salt.

Cook over medium-low heat for about 2 minutes, stirring regularly, until the sugars dissolve and the sambal becomes glossy and slightly syrupy.

Taste and adjust the seasoning if necessary.

Keeping the heat on, add the fried tempeh directly to the sambal.

Toss thoroughly to coat all the pieces, then continue cooking and stirring for 1 minute, until the tempeh is heated through and evenly coated in the sticky sambal.

Remove from the heat and serve with steamed rice.