Tempeh and mussels with green chillies

Today is the world cup final. And I'm a bit nervous watching my favorite "oranje" team played against Spain. I made a quick lunch before watching the game. Here we go:

1. one pack of cleaned mussels (2 cups)
2. 1 block of tempeh sliced into cubes
3. 1/5 cup of vegetable oil to fry

4. 2 cm ginger; sliced thinly
5. 3 cm galangal; sliced thinly
6. 3 cloves of onions; cut into 4 parts
7. 5 cloves of garlic; sliced thinly
8. 5 cm lemon grass; crushed
7. 10 small Thai chilles; crushed coarsely
8. 8 long green Thai chillies: sliced thinly
9. 2 tbs chillies paste
10. 2 tbs soy bean preserved (tauco)
11. 1 tomato; sliced into 8 parts.
12. 1 scallion; sliced thinly.
13. Black pepper (a bit)

Direction:

1. Heat the vegetable oil then stir fry the tempeh, 2 minutes at each side
2. Put the tempeh to the side of the pan then put stir fry the shallots, garlic, ginger, lemon grass and galangal till fragrant.
3. Add the mussles and stir for 3-4 minutes
4. Then add the chillies, and the soy bean preserved, continue to stir for another 3 minutes then add the scallion
5. Add the black pepper and serve with steamed rice.
6. Selamat makan!