Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe Mendoan (contains 5) | 1 pack |
| Green onions | 2 stalks |
| Red chili pepper | 1 |
| Red bird’s eye chili | 2 |
| Green bird’s eye chili | 2 |
| All-purpose flour | 6 tablespoons |
| Rice flour | 2 tablespoons |
| Salt | To taste |
| Bouillon powder | To taste |
| Water | As needed |
Instructions
-
Prepare the Mixture: Slice the green onions and all the chilies. In a mixing bowl, combine the sliced ingredients with all-purpose flour, rice flour, and enough water to achieve a medium-thick batter. Season with salt and bouillon powder to your preference, tasting as you go.
-
Coat the Tempe: Dip each piece of tempe into the batter, ensuring it is well coated.
-
Fry the Tempe: Heat oil in a frying pan over medium heat. Once hot, carefully add the coated tempe pieces, frying them until they are halfway cooked and golden brown.
-
Serve: Remove the tempe from the oil and place on a plate. Serve hot for the ultimate crunchy delight.
Enjoy your spicy tempe mendoan! 🌶️✨