Mendoan Tempeh

Total servings: 6


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


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 180°C 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