Tempeh with flour batter (TEMPE KEMUL)

• 300 gr tempe (1 stick), cut to taste with a thickness of 1/2 cm
• 200 gr flour
• 50 gr rice flour
• 2 leeks (or 7 stalks of chives), thinly sliced/short
• 1/2 tsp chicken flavoring
• 1/4 tsp ground pepper
• 175 ml thick coconut milk
• 4 cloves garlic
• 8 shallots
• 1 cm kencur
• 1 section turmeric
• 3 pcs candlenut
• 2 tsp coriander
• 1 tsp salt (to taste)

1. Mix the ground spices and batter ingredients up evenly, add a little water if necessary.
2. Try not to let the flour clump.
3. Heat the oil.
4. Dip tempeh in batter, and fry over medium heat.
5. Once the color is golden yellow and cooked, remove tempeh and drain.
6. Serve tempeh with cayenne peppers and basil.

flour, flour, leeks, chicken, ground pepper, coconut milk, garlic, shallots, kencur, section, candlenut, coriander, salt

Taken from cookpad.com/us/recipes/307612-tempeh-with-flour-batter-tempe-kemul (may not work)