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Fried Tempeh

A Recipe You Will Love

Ingredients.

  • 200g tempeh

  • 3 cloves of garlic minced

  • pinch of salt (large)

  • 1/4 teaspoon of ground coriander

  • 50 ml of water

Method.

  1. Cut tempeh laterally to thickness as required - recommend about 0.5 cm

  2. Drizzle cut tempeh slices in the marinade mix

  3. Fry with vegetable oil until dry brown

 

Note: Picture shows fried tempeh with fried red peanuts (a good mix) but combine after frying individually.

Tempeh Mendoan

Soya bean tempeh in vegan tempura batter

Ingredients.

  • 200g tempeh

  • 15g of self raising flour 

  • 45g of corn flour

  • sparkling water/soda to mix

  • 3g of turmeric powder

  • 5g of ground coriander powder

  • 5g of pureed garlic

  • 2 stalks of spring onion

  • salt - a pinch or add to your taste

Method.

  1. Cut the tempeh block laterally into thin biscuit slices – probably 20 to 25 slices per block.

  2. Thinly slice the spring onion.

  3. Mix the self raising flour, corn flour, turmeric, coriander, garlic, spring onion and salt in a bowl and add sufficient sparkling water or soda to make a batter

  4. Heat vegetable oil in frying pan until hot

  5. Dip the tempeh slices into the marinade and drop directly into the frying pan, turning regularly as the batter dries

  6. Fry until crispy

  7. Place cooked pieces on a paper tissue to absorb excess oil

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Serve – goes well with many tips of dip – for those who like it spicy, we recommend to cut green finger chili into  slices and smother with Kecap Manis (Banggo brand) in a small ramekin dish. Kecap Manis is sweet black bean sauce from Indonesia.

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