Ingredients:
Tempe mendoan:
- 3 fresh Indonesian tempeh/tempe, each cut to 9 pieces
- 1/4 wheat flour (easier to use Panko flour)
- 2 tbs rice flour
- 2 tbs cornstarch
- 1/2 tsp 'kencur' powder (to taste)
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 2 spring onions, finely sliced
- 3 kaffir lime leaves, thinly sliced
- salt (to taste)
- garlic (to taste)
- 1 cup of boiled water
- 500 ml oil for frying.
'Sambel cocol':
- 4 chillies
- 2 shallots
- 1 kaffir lime (or can be replaced by kaffir lime leaf)
- Sweet soya sauce
Instructions:
Mix all ingredients (except tempeh, spring onions, kaffir lime leaves, and water) until well blended.
Add the water, stir gently until the mixture is smooth. Add water to the desired thickness of the dough (not too thin, tempeh must be all wrapped in flour).
Add the onion springs and kaffir lime leaves in. Mix.
Heat the oil in the fry pan. Dip the tempeh into the mixture until all the parts are covered and then put it in the hot oil (all parts of tempeh should be sinked in the oil / deep fried). Flip the tempeh, fry it until the mixture is browned and the tempeh is cooked. Drain. Continue frying all the tempeh.
For 'cocol sambal' sauce, finely cut all ingredients then mix them with the sweet soy sauce.
Serve warm fried tempeh mendoan the 'cocol sambal'. Yummmmyy ... !!
*Thank you Yasonya Dessy for sharing the recipe..! :)
