Ingredients:
 | 600 gram tempe (fermented soybean
cake) - not tofu |
| 200 ml water |
| ½ tsp. slaked lime water |
| 100 gr. rice flour mixed with
25 gram cornstarch |
| vegetable oil |
Spice Paste Ingredients:
| 4 candlenuts |
| 1 clove garlic |
| 1 tsp. coriander seeds |
| salt to taste |
| 1 cm fresh kencur |
|
Instructions:
| Slice the tempe in thin 3½ x 5 cm
squares. Set aside. |
| Mix the spice-paste together with
the water and slaked lime water. Add the rice flour and cornstarch and blend till
smooth. |
| Heat the oil in a wok, dip the tempe
in the batter and deep-fry until it is golden brown and crisp. |
Note: Make sure that the oil is not to hot,
otherwise the batter and the tempe will not be done at the same time.
Makes 5-6 servings. |
