Tempe Mendoan

I made this also for this pesta bakso with Hanna and Isma.

– 1 blok tempe (250gr) sliced thinly
– 3 garlic smashed
– 1 tsp salt
– 1 tsp powdered coriander
– 3 tsp candlenut paste
– 100 gr flour
– 50 gr rice flour
– 2 spring onions sliced thinly
– 300 ml water
– oil for deep frying

– Mixed all the ingrdients except the tempe.
– Heat up oil in a wok.
– Coat tempe with the coating mixture and fry until golden brown.
– Serve with sambal kecap or bird eye’s chili.

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