Mendoan Tempeh

Total servings: 6

Recipe ingredients

 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

Recipe directions

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 180C and deep-fry the tempeh for about 3 minutes until crisp and golden brown.

Serve the Mendoan Tempeh as snack or serve with rice.

Vegan: Yes
Vegetarian: Yes

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