Tempe Mendoan (Thinly Fried Tempeh)

Ingredients

• about 450 g Tempeh, thinly sliced
• 1/2 cup Rice Flour
• 2 tablespoons Tapioca Starch
• 3/4 cup Water
• 2 cloves Garlic, minced
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Sliced Green Onions
• 1/2 teaspoon Salt
• 1 cup Vegetable Oil, for frying

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

Instructions

1. 1In a bowl, whisk together rice flour, tapioca starch, water, garlic, coriander powder, turmeric powder, green onions, and salt to form a smooth batter.
2. 2Heat vegetable oil in a shallow pan over medium heat.
3. 3Dip each tempeh slice into the batter, ensuring it is fully coated.
4. 4Carefully place the battered tempeh slices into the hot oil.
5. 5Fry for 2-3 minutes per side, until the batter is lightly golden and the tempeh is slightly soft and cooked through.
6. 6Remove from oil and drain on paper towels.
7. 7Serve immediately.

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