Tempeh KemulTotal servings: 4
3 cloves garlic, crushed
halve teaspoon ketumbar
1 teaspoon kunyit
1 teaspoon salt
200 ml water
50 g santen
100 g rice flower 100 g rice flower
2 tablespoon oil (or more for deep frying)
Grind the garlic, ketumbar, kunyit and salt in a mortar.
Bring the water to boil and add the santen. Add the herb mixture and let the batter cool down and add the rice flour.
Dip the tempeh pieces in the batter. Bake (or deep fry) the Tempeh Kemul in oil until very crisp and golden brown.
Serve the Tempeh Kemul immediately.