Tempe Mendoan (Dairy-Free)

Ingredients

• 1 block Tempeh
• 1 cup Rice Flour
• 1/2 cup Tapioca Flour
• 3/4 cup Coconut Milk
• 3 cloves Garlic
• 1 tsp Coriander
• 1/2 tsp Turmeric Powder
• 1 tsp Salt
• 2 cups Cooking Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the 1 block of tempeh thinly into wide, rectangular pieces, about 0.635 cm thick.
2. 2In a medium bowl, whisk together the 1 cup of rice flour, 1/2 cup of tapioca flour, 3/4 cup of coconut milk, 3 cloves of minced garlic, 1 tsp of coriander, 1/2 tsp of turmeric powder, and 1 tsp of salt until you have a smooth batter with no lumps.
3. 3Pour the 2 cups of cooking oil into a large, heavy-bottomed pot or wok. Heat the oil over medium-high heat until it reaches 175°C.
4. 4Dip each slice of tempeh into the batter, making sure it is completely coated on both sides.
5. 5Carefully place the battered tempeh slices into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, until the batter is golden brown and lightly crispy, and the tempeh inside is still soft. You should hear a gentle sizzle as they fry.
6. 6Using a slotted spoon or spider strainer, remove the fried tempeh from the oil and place it on a plate lined with paper towels to drain any excess oil.
7. 7Serve the Tempe Mendoan hot.

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