Mendoan TempehTotal servings: 6
|5 cloves garlic|
|1 tsp ketumbar|
|1 piece of kencur root of about 2 cm|
|200 g wheat flour|
|160 ml water|
|1 tsp salt|
|500 g tempeh, cut in 5 mm slices|
|oil for deep-frying|
Combine the garlic, ketumbar and kencur root in a mortar and grind until smooth. Add the wheat flour, water and salt and mix to obtain a smooth batter.
Dip the tempeh slices into the batter to cover both sides.
Heat the oil to 180°C and deep-fry the tempeh for about 3 minutes until crisp and golden brown.
Serve the Mendoan Tempeh as snack or serve with rice.