Total servings: 4


5 challots, chopped
2 red lomboks
1 clove garlic, crushed
1/2 tsp salt
200 g tempeh, crumbled
1 egg, beaten
oil for frying


Blend the challots, lomboks, garlic and salt. To this paste and the crumbled tempeh and mash together.

Shape into 2-3 cm balls. Dip in the beaten egg.

Heat the oil to 190°C and deep-fry the tempeh until crisp and golden brown.

Serve the Ento-Ento with peanut sauce.

Vegan: No
Vegetarian: Yes