Tempe Goreng Tepung [ Tempura Tempeh ]

Tempe Goreng Tepung [ Tempura Tempeh ]

Tempe Goreng Tepung [ Tempura Tempeh ]

(The tempeh on the picture is the only tempeh I can found in Quebec city, thanx to Noble Bean!)

Tempeh is another one of my favorite food. Its made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Its a traditional soy product originally from Indonesia. In my opinion, tempeh is a perfect meat subtitutes; it has a very versatile taste and nice texture, very much meat-like. Back in my childhood, my family meal always consist of a piece tempeh, toffu, meat, veggies and rice. So, I can say I ate tempeh everyday. Today i will share one of my fav tempeh recipe; tempeh tempura!

1 Block of tempeh, cut in half then slice thinly (½cm)
2 garlic cloves, pasted using mortar pestle (might want to try with garlic powder)
1 candlenut (optional), paste it with mortar pestle along with the garlic
½ Tsp tumeric powder
1 Tsp corriander
1 Tsp chicken stock powder (or salt)
a pinch of black pepper
1 Scallion, thinly sliced
1 Thai chili, thinly sliced (optional)
2 Tbsp flour
1 Tbsp cornstarch
100 ml water (depends how thick you want your batter)
oil for frying

1. In a mixing bowl, add all the ingredients except the scallion and tempeh. Make sure you get the batter consistency you'd prefer. I made mine not to liquid. Meanwhile, heat the oil in a pan.

2. Once you get your batter, add the scallion and mix it again. Dip your tempeh and make sure its nicely coated.
3. Fry the tempeh  until it turns into nice golden. PS: It is better to have the oil at least cover half of the thickness of the tempeh.  
4. Once the tempeh turns golden, put it on kitchen towel or oil-absorb paper. 
5. Now your tempeh is ready! Served better with some kind of dipping like Sambal oelek. 

Happy cooking!


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