Tempe Mendoan
Ingredients:
500 grams tempeh, cut into 1/2 cm thick
oil for deep frying
Batter
1 1/4 cup cake and pastry flour
300 ml cold water
4 - 5 Chinese chives (Indonesian/Chinese:kucai; Vietnamese: he), finely sliced
Grind into spice
1 1/2 tsp corriander seed
5 cloves garlic
3 candlenuts
7 cm kencur (also known as kaempferia galangal)
salt as desired
Samb al Kecap
1/4 cup kecap manis (Indonesian sweet soy sauce)
2 tsp fresh lime juice*
bird's eye chillies (as many as you desire), sliced
Directions:
Combine cold water with ground spices. Add flour and whisk quickly. Dip gently the tempeh slices into batter. Deep fried in hot oil until it turn golden brown and cooked through.
Sambal Kecap
Combine all ingredients
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