Ingredients
| Ingredient | Amount |
|---|---|
| Large tempe block | 1 |
| Garlic (large) | 3 cloves |
| Shallots (medium) | 5 cloves |
| Coriander | To taste |
| Candlenuts | To taste |
| Rice flour | 3 tablespoons |
| Cornstarch | 1 tablespoon |
| Water | As needed |
| Salt | To taste |
| Royco seasoning (optional) | To taste |
Instructions
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Prepare the Tempe: Cut the large tempe into your desired shapes and make shallow cuts on the surface to allow the marinade to penetrate better. Set aside.
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Make the Marinade: In a mortar and pestle, grind the garlic, shallots, coriander, and candlenuts until smooth, creating a fragrant paste.
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Mix Ingredients: In a bowl, combine the ground spices with rice flour, cornstarch, and enough water to form a medium-thick batter (not too runny or thick). Adjust the seasoning with salt and optional Royco seasoning to taste.
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Marinate the Tempe: Add the cut tempe to the spice mixture, gently tossing to coat. Let it sit for a while to absorb the flavors.
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Fry the Tempe: Heat oil in a frying pan over medium heat. Fry the marinated tempe until golden brown and crispy, ensuring it cooks evenly on all sides.
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Serve: Once cooked, drain on paper towels and serve hot as a delicious snack or side dish.
Enjoy your flavorful Tempe Silet ala Wien!