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Categories:
flour flour leeks chicken ground pepper coconut milk garlic shallots kencur section Candlenut Coriander salt
Viewed: 7 - Published at: 6 months agoIngredients
- 300 gr tempe (1 stick), cut to taste with a thickness of 1/2 cm
- 200 gr flour
- 50 gr rice flour
- 2 leeks (or 7 stalks of chives), thinly sliced/short
- 1/2 tsp chicken flavoring
- 1/4 tsp ground pepper
- 175 ml thick coconut milk
- 4 cloves garlic
- 8 shallots
- 1 cm kencur
- 1 section turmeric
- 3 pcs candlenut
- 2 tsp coriander
- 1 tsp salt (to taste)
Method
- Mix the ground spices and batter ingredients up evenly, add a little water if necessary.
- Try not to let the flour clump.
- Heat the oil.
- Dip tempeh in batter, and fry over medium heat.
- Once the color is golden yellow and cooked, remove tempeh and drain.
- Serve tempeh with cayenne peppers and basil.
