Cut the seitan into cubes and fry in the oil until golden brown.
Make a spice mixture (bumbu) (grate or uleken) of garlic, onion, sambal, turmeric, kemiri, ginger, Javanese sugar and a little salt. Cook in a little bit of oil and deglaze with coconut milk and tap water. Add the ketjap and thicken the sauce a little bit. Cook the seitan for a while.
Put it on the table with long grain rice.
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