Tempeh Goreng Tepung (Fried Tempeh)

Ingredients

• 1 block Tempeh, sliced
• 1/2 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Water
• 1 cup Vegetable Oil (for frying)

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

Instructions

1. 1In a medium bowl, combine the 1/2 cup Rice Flour, 1/4 cup Tapioca Starch, 1 teaspoon Garlic Powder, 1/2 teaspoon Coriander Powder, 1/4 teaspoon Turmeric Powder, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper.
2. 2Gradually whisk in the 1/2 cup Water until you have a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon.
3. 3Pour the 1 cup Vegetable Oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is hot enough by dropping a tiny bit of batter into it; it should sizzle immediately.
4. 4Dip each slice of the 1 block Tempeh into the batter, making sure it is completely covered on all sides.
5. 5Carefully place the batter-coated tempeh slices into the hot oil, being careful not to overcrowd the skillet. Fry for 2-3 minutes per side, or until the coating is golden brown and crispy. The tempeh should sound crisp when you gently tap it.
6. 6Using a slotted spoon or tongs, remove the fried tempeh from the oil. Place the tempeh on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the Tempeh Goreng Tepung immediately while it is hot and crispy.

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