Ingredients
| Ingredient | Quantity |
|---|---|
| Medium-sized tempeh | 1 box |
| Garlic | 4 cloves |
| Fresh turmeric | 1 small piece (about 1 inch) |
| Coriander | 1.5 tablespoons |
| Kaffir lime leaves | 6 leaves |
| Spring onion | 1 stalk |
| All-purpose flour | 5 tablespoons |
| Water | Approximately 200 ml |
| Salt (or mushroom broth powder) | To taste |
| Cooking oil | As needed |
Instructions
- Preparation: Gather all ingredients.
- Spice Blend: In a mortar and pestle, grind together the coriander, garlic, turmeric, and salt until finely mixed.
- Mix with Water: Once the spices are well-blended, gradually add water (about one cup) to achieve a smooth mixture.
- Tempeh Slicing: Slice the tempeh according to your preference. Thin slices will result in a crispier texture and faster frying.
- Marination: Place the sliced tempeh into the spice mixture, ensuring it is well-coated. Allow it to marinate for about 10-15 minutes for better flavor absorption.
- Chop Aromatics: While the tempeh is marinating, finely chop the spring onion and kaffir lime leaves.
- Batter Preparation: Drain the tempeh and mix in the all-purpose flour. Stir until there are no lumps, adjusting seasoning if necessary to taste.
- Incorporate Aromatics: Add the chopped spring onion and kaffir lime leaves to the flour mixture and mix thoroughly.
- Frying: Heat the oil in a frying pan over low heat. Fry the tempeh pieces one at a time. If the pieces are small and thin, low heat will ensure they cook evenly without burning. Avoid flipping too often for optimal crispiness.
- Serving: Once golden and crispy, remove from oil and drain on paper towels. Enjoy your delicious fried tempeh!
Tips
For enhanced flavor, consider using chives instead of spring onion. Adding rice flour (around 2 tablespoons) to the batter can make the final dish even crispier while reducing the all-purpose flour to 4 tablespoons. Enjoy the delightful crunch and taste!