Adapted from Cookbook:Tempe Mendoan I (Wikibooks) by Wikibooks contributors
Photo: "Tempe mendoan fried tempeh.jpg" by Sakurai Midori, CC BY-SA 3.0
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- Uaua:
- Māmā
tempe mendoantempehindonesianfriedbatter-fried
Ngā Kai
Serves 1
100 g
rice flour
1 tbsp
wheat flour
2 cloves
garlic
1 piece
shallot, ground
1 tsp
coriander, ground
¼ tsp~
white pepper, ground
2 tsp~
salt
125 ml
water
2 pieces
green onion, thinly sliced
300 g
tempeh, size 10×15 cm
½ ml
cooking oil
Tikanga
- Combine rice flour, wheat flour, garlic, shallot, coriander, pepper, salt, water, and green onion to make a thin batter.
- Dip each piece of tempeh into the batter, and coat entirely.
- Warm the oil in a frying pan, and put it on the stove until hot. Put each piece of coated tempeh into hot oil.
- Fry the tempeh until hardened and well done. Don't wait until it becomes yellow and crispy.
- Remove the tempeh from the oil, letting the oil drip from the tempeh so that there is not much oil on it.
- Serve tempeh with soy bean sauce and sliced small chilies.
