Step 1: Cut the tempeh into small cubes and mix with the kecap manis. Set aside for 15 minutes.
Step 2: Cook the rice according to the preparation method on the package. Boil the eggs as desired, scare and peel. Use the boiling water to pour over the bean sprouts.
Step 3: Cap the beans and blanch for 5 minutes. Peel and halve the cucumber, remove the seeds and cut in moons. Bake the marinated tempeh cubes in a pan until golden brown.
Step 4: Heat the sateh sauce in a saucepan or microwave. Divide the cooked rice, fried tempeh, green beans, bean sprouts, cucumber, red cabbage and carrot into 2 bowls. Halve the eggs and place on the ingredients. Garnish with the sateh sauce and fried onions. Add some Emping Melindjo and enjoy!