haha thank you so much @kobold-djawa. This is exactly what I was talking about and it looks way more delicious when you prepare it. Need to pin it on my wall so we can try it when we´re back home. Terima kasih 😁
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There is another version of this dish, it's completely dry that's why it would last longer too than this one.
The tempe will be fried first until crispy and then we mix it with spices.
For this version we would normally not use that much of sweet soy sauce but caramel sauce made of palm sugar instead.
I think I know this crunchy version as well.