Slice the tempeh and marinate it with lime juice, light soy sauce, ground pepper and coriander.
Pop it in the fridge overnight.
The next day, heat oil in a frying pan until it reaches 350-375°F or check with a wooden spoon if there are bubbles all around it.
Gently put the tempeh in the pan and deep fry until both sides are golden brown.
Remove and drain the oil. Pat-dry with kitchen paper if necessary.
Blend the turmeric, garlic, shallot, coconut milk and salt in food processor until smooth.
In a pan or skillet, heat the oil over medium-high heat.
After it's heated through, add the turmeric mix and saute for about 1 minute.
Add the rice and mix until it's well coated with the turmeric mix. Serve and enjoy!

For the rice:
1 teaspoon fresh turmeric or ground turmeric
2 cloves garlic
1 clove shallot
Chili, to taste
2 tablespoon coconut milk
A pinch of salt
1 and a 1/2 cup leftover rice or freshly cooked rice
1 teaspoon oil of choice

For the tempeh:
4 slices tempeh
Neutral oil of choice, for frying
1 lime, juiced
1 tablespoon light soy sauce or tamari
A pinch of ground white or black pepper
1/4 teaspoon ground coriander