Half-fried Tempeh (MENDOAN TEMPE)

• 500 gr tempeh (10 pieces of tempeh), thinly sliced into wide pieces
• 3 scallions, thinly sliced
• 1 egg
• 250 gr flour (low protein)
• 50 gr rice flour
• 1 tbsp tapioca flour
• 30 ml thick coconut milk
• 350 ml water
• 4 cloves garlic
• 2 pcs shallots
• 1 tsp coriander, toasted
• 1 cm kencur
• 1/4 tsp broth powder (chicken flavor)
• 1/2 tsp pepper
• 1 1/2 tsp salt
• 5 tbsp (75 ml) soy sauce
• 1 clove garlic (crushed)
• 7 red chilis, thinly sliced
• 1 pinch salt (to taste)

1. Mix all the ingredients for soy sauce, mix well and set aside.
2. Stir flour (wheat + rice + tapioca), water and ground spices.
3. Add beaten egg, scallions and coconut milk.
4. Dip tempeh in batter, fry until half-dry (still white - no need to fry until crispy).
5. Remove and drain.
6. Serve with soy sauce.

scallions, egg, flour, flour, flour, coconut milk, water, garlic, shallots, coriander, kencur, broth powder, pepper, salt, soy sauce, clove garlic, red chilis, salt

Taken from cookpad.com/us/recipes/296989-half-fried-tempeh-mendoan-tempe (may not work)