Tempeh BatjamTotal servings: 4
150 g tempeh
oil for deep-frying
1 Tbs assem
3 Tbs water
3 tsp koenjit powder
3 tsp salt
1 tsp white pepper
Put tempeh in a skillet and pour on top the mixture of water, assem, koenjit, pepper and salt.
Bring to boil and continue to boil uncovered for about 15 minutes.
Heat the oil to 190°C and deep-fry the tempeh until crisp and golden brown.
Serve the tempeh batjan hot or cold.