Ingredients
- 500 gr tempeh (10 pieces of tempeh)
- thinly sliced into wide pieces
- 3 scallions
- thinly sliced
- 1 egg
- 250 gr flour (low protein)
- 50 gr rice flour
- 1 tbsp tapioca flour
- 30 ml thick coconut milk
- 350 ml water
- 4 cloves garlic
- 2 pcs shallots
- 1 tsp coriander
- toasted
- 1 cm kencur
- 1/4 tsp broth powder (chicken flavor)
- 1/2 tsp pepper
- 1 1/2 tsp salt
- 5 tbsp (75 ml) soy sauce
- 1 clove garlic (crushed)
- 7 red chilis
- thinly sliced
- 1 pinch salt (to taste)
Instructions
- Mix all the ingredients for soy sauce, mix well and set aside.
- Stir flour (wheat + rice + tapioca), water and ground spices.
- Add beaten egg, scallions and coconut milk.
- Dip tempeh in batter, fry until half-dry (still white - no need to fry until crispy).
- Remove and drain.
- Serve with soy sauce.
← Back to all recipes