I must say, the plating really got me excited about the dish 🤩, you have a talent in making a dish look beautiful on a plate.
By the way, your technique of rubbing the Chayote is brilliant, my mother do the same and it works well in getting rid of the enzyme.
About the tempeh, I have never tasted or heard of it before. Even in Indonesian food stalls here doesn’t seem to serve here. Or maybe I should check the other restaurants too, I’m curious about the taste.
Tempeh is easier to getting rot. Once the tempeh not fresh, the taste will be bitter. Maybe that reason, difficult to transfer tempeh in another area.