Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (sliced lengthwise) | 1 papan |
| Batter | |
| All-purpose flour | 6 tablespoons |
| Garlic (finely mashed) | 4 cloves |
| Black pepper | ½ teaspoon |
| Coriander | ½ teaspoon |
| Water | as needed |
| Salt | to taste |
| Masako (seasoning) | to taste |
| Breadcrumbs | as needed |
Instructions
- In a mixing bowl, combine all batter ingredients except the breadcrumbs, ensuring the mixture is neither too thick nor too runny; gradually add water until the desired consistency is achieved.
- Take the sliced tempe and dip each piece into the batter, allowing any excess to drip off.
- Roll the battered tempe in breadcrumbs until evenly coated.
- In a pan, heat oil over medium heat. Fry the coated tempe pieces until golden brown, turning occasionally for even cooking.
- Once golden, remove from oil and drain on paper towels. Serve warm as a delightful snack or appetizer. Enjoy your crispy Stick Tempe!