Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (preferably branded) | 1/4 kg |
| All-purpose flour | 3 tbsp |
| Rice flour | 3 tbsp |
| Garlic | 2 cloves (1 1/2 for batter, 1/2 for sambal) |
| Coriander powder | 1/4 tbsp |
| Green onions | Chopped, to taste |
| Salt | To taste |
| Maggi seasoning | To taste |
| Cooking oil | As needed |
| Kecap Bango (sweet soy sauce) | To taste |
| Bird’s eye chili | To taste |
| Kaffir lime leaves | Chopped, to taste |
Instructions
- In a mixing bowl, combine water, all-purpose flour, rice flour, chopped green onions, coriander powder, salt, and Maggi seasoning to create a smooth batter.
- Slice the tempe into thin pieces.
- Heat cooking oil in a pan, then reduce the heat to medium.
- Dip the tempe pieces into the batter, ensuring they are well coated, and carefully place them in the hot oil.
- Fry until golden brown, then remove and drain on paper towels.
- Serve with either sambal kecap or fresh bird’s eye chilies.
Sambal Kecap Preparation:
- In a small bowl, mix kecap Bango, chopped bird’s eye chili, a pinch of Maggi seasoning, and a splash of water.
- For added flavor, crush a clove of garlic and mix it with a little water to create garlic water, then add this to the sambal along with chopped kaffir lime leaves.
Enjoy this crispy tempe dish as a delightful snack or appetizer that combines the perfect crunch with a spicy kick!