Tempeh Goreng
I love the smorgasbord of Indonesian flavours that’s available out there, and my recent trip to Bandung whet my appetite with a crispy, tempeh dish that I just had to recreate once I came home!
THE RECIPE
SERVES 9 PIECES
Ingredients
120g tempeh (about 2x packets), sliced into 2-3” pieces
Batter
60g all-purpose flour
60g rice flour
170g cold sparkling water
15g thickly sliced spring onions, base only
10g turmeric powder
1/2 bunch fresh coriander (stems and leaves)
1 kaffir lime leaf, thinly sliced
5g salt
1 small green chilli, thinly sliced
Oil for deep frying
Directions
Combine all purpose flour, rice flour, turmeric and salt in a bowl.
Add water to the flour mixture and mix slowly, until just incorporated. Start with 120-130g and add as needed. You’ll want the consistency to be thick, like pancake batter.
Add herbs and chilli to the batter and mix until just incorporated.
Dip each tempeh square into the batter and make sure it’s well coated.
In a pot, add about 1-2 inches of oil and heat it to 200ºC.
Deep fry the battered tempeh for about 2 minutes on one side. Flip and cook the other side for 1 minute more, or until both sides are golden brown.
Once ready, remove from the oil and drain. Serve with calamansi lime wedges.
Notes
Pair this with a refreshing winged bean salad, rice, and your favourite sambal.
Nutrition
Per piece
Calories: 81kcal
Carbohydrates: 11g
Protein: 4.1g
Fat: 1.7g
Sugar: 0g
Sodium: 222.36mg
Fibre: 1.7g