Malaysian Tempeh from Chiam Joo Seng Towgay Growers

I haven't had much experience with tempeh. It's usually just something that happens to come along with a plate of ayam penyet, and I recall it oftentimes being rather cold and lifeless at that. Now I'm wishing that I had paid more attention to it. These blocks were awesome when pan fried with some olive oil. It wasn't just the salt and grease either; the rich taste of the beans was pleasantly comforting, even without any sambal to go with it. I must get more of this.