Ingredients:
10 pieces of tempeh
1 stalk of spring onion, finely chopped
Spice Paste:
2 cloves garlic
1/2 tsp coriander seeds
1 tsp salt
A pinch of seasoning (optional)
Batter for Dipping Tempeh:
1 stalk of spring onion, finely chopped
200 grams of all-purpose flour
2 tbsp rice flour
1 tbsp tapioca flour
Prepared spice paste
Enough water to make a smooth batter
Soy Sauce with Chili:
10 green chilies
2 shallots
5 tbsp sweet soy sauce
Instructions:
1. Prepare the Spice Paste: Grind garlic, coriander, salt, and optional seasoning into a paste.
2. Make the Batter: Combine wheat flour, rice flour, tapioca flour, and chopped spring onion in a bowl. Add the spice paste and enough water to form a slightly thick batter.
3. Coat the Tempeh: Dip each piece of tempeh into the batter until well-coated.
4. Fry the Tempeh: Heat oil in a pan and fry the coated tempeh until golden and crisp. Remove and drain excess oil.
5. Prepare Soy Sauce with Chili: Thinly slice green chilies and shallots, then mix with sweet soy sauce in a small bowl.
6. Serve: Enjoy Tempeh Mendoan with the chili soy sauce for dipping.
