Tempura Tempe

Tempura Tempe, a photo by Fitri Harrell on Flickr.

Some Indonesians call it Mendoan, but some call tempe goreng tepung or tempe tepung. Anyway the idea is frying it with batter. You can make it from scratch or ready batter. I never use measurement for this sorry. 

The main ingredients are all purpose flour, rice flour. I use rice flour in batter to make it crispier. Mixed it with water and add seasonings ; salt, white pepper, coriander.* you can add little turmeric* I add chopped scallions once the batter is ready. 

The hard thing of this tempura is, slicing the Tempeh thinly without breaking it. I am not really good at it. I guess you should use machine if you wanna make it quite thin. So I always make it as thin as possible without breaking it.

Deep fried till golden color and eat it while it's still warm for crispy yummy taste. 

Served with sweet soy sauce that's added with fresh chopped green small chili *thai chili*, hot enough for me but my hubby prefers eat it with sri racha hot sauce. That's good too.