Tempe Mendoan

Ingredients

• 200 g Tempeh
• 100 g Rice Flour
• 50 g All-Purpose Flour
• 1 tsp Ground Coriander
• 0.5 tsp Ground Turmeric
• 2 cloves Minced Garlic
• 2 stalks Sliced Scallions
• 150 ml Water
• 1 tsp Salt
• 500 ml Vegetable Oil

Instructions

1. 1Slice the 200 g tempeh thinly into pieces about 1/4-inch thick. Set the tempeh slices aside.
2. 2In a medium mixing bowl, combine 100 g rice flour, 50 g all-purpose flour, 1 tsp ground coriander, 0.5 tsp ground turmeric, 2 cloves minced garlic, 2 stalks sliced scallions, and 1 tsp salt.
3. 3Gradually add 150 ml water to the dry ingredients while stirring continuously. Continue stirring until you have a smooth batter that is slightly thicker than crepe batter. Make sure there are no lumps.
4. 4Pour 500 ml vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350°F (175°C).
5. 5Take one slice of tempeh at a time and dip it into the batter, making sure both sides are completely covered. Let any excess batter drip back into the bowl for a moment.
6. 6Carefully place the battered tempeh slices into the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes per side, until the batter is lightly golden brown and the tempeh feels soft. You are looking for a soft, slightly soggy texture, not a crisp one.
7. 7Using a slotted spoon or spider strainer, remove the fried tempeh from the oil. Place the tempeh slices on a plate lined with paper towels to absorb any extra oil. Repeat with the remaining battered tempeh slices.
8. 8Serve the Tempe Mendoan immediately with chili sauce.

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