Ento-EntoTotal 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.