Name: Tempe Mendoan II
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 75 g rice flour; 25 g tapioca starch; 2 tsp coriander, ground; 1 each garlic, ground; 1 each galangal (1 cm), ground; to taste salt; 125 ml water; 3 each green onion, sliced; 250 g tempeh, sliced into pieces 10×6×1 cm

Vegetarian

12 servings

108 cal/serving

Instructions

Step 1

Combine rice flour, tapioca starch, coriander, garlic, galangal, and salt.

Rice flourTapioca starchCoriander, groundGarlic, groundGalangal (1 cm), groundSalt

Step 2

Add water gradually and mix until a smooth batter forms.

Rice flourTapioca starchCoriander, groundGarlic, groundGalangal (1 cm), groundSaltWater

Step 3

Stir in the sliced green onion.

Green onion, sliced

Step 4

Warm cooking oil in a frying pan.

Step 5

Dip each tempeh piece into the batter.

Tempeh, sliced into pieces 10×6×1 cmRice flourTapioca starchCoriander, groundGarlic, groundGalangal (1 cm), groundSaltWaterGreen onion, sliced

Step 6

Place the battered tempeh into the hot oil.

Tempeh, sliced into pieces 10×6×1 cm

Step 7

Fry the tempeh until cooked and golden.

Tempeh, sliced into pieces 10×6×1 cm

Step 8

Remove from oil and serve with small chilies.

Tempeh, sliced into pieces 10×6×1 cm

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.