Cookbook:Tempe Mendoan II
| Tempe Mendoan II | |
|---|---|
 Category:Recipes with images#Tempe%20Mendoan%20II | |
| Category | Fried recipes |
| Servings | 12 |
| Difficulty |  Category:Easy recipes#Tempe%20Mendoan%20II |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Tempe%20Mendoan%20II
Ingredients
- 75 g rice flour
- 25 g tapioca starch
- 2 tsp coriander, ground
- 1 piece garlic, ground
- 1 cm galingal, ground
- Salt to taste
- 125 ml water
- 3 pieces green onion, sliced
- 250 g tempeh, sliced into pieces 10×6×1 cm
Procedure
- Combine the rice flour, tapioca starch, coriander, garlic, galangal, and salt.
- Add water little by little until it forms a smooth batter.
- Add the sliced green onion.
- Warm the cooking oil in a frying pan.
- Dip the tempeh into the batter.
- Insert the tempeh into the hot oil, and fry it until done.
- Take it out from the oil and serve it with small chilies.