Tempeh Goreng TepoengTotal servings: 6
500 g tempeh, cut in 2 cm cubes
3 Tbs rice flour
1 Tbs corn flour
3 Tbs water
1 clove garlic, crushed
1/2 tsp ketoembar
1/2 tsp caraway, grinded
salt and pepper
oil for deep-frying
Mix the rice and corn flour. Add the egg, water, garlic, ketoembar, karaway, salt and pepper. Mix well to obtain a smooth batter.
Dip the tempeh cubes in the batter, coating all sides.
Heat the oil to 190°C and deep-fry the tempeh about 5 minutes until crisp and golden brown.
Serve the Tempeh Goreng Tepoeng hot as snack or together with salads. Can also be eaten cold.