2. water as required
3. 1/2 tsp slaked lime water
4. 100 gr rice flour mixied with 25 gr corn starch
5. vegetable oil for frying
spice paste:
1. 4 candlenuts
2. 1 clove garlic
3. 1 tsp coriander seeds
4. 1/4 tsp tumeric pow
5. salt to taste
6. 1 cm fresh kencur
direction:
1. Slice the tempe in thin 3½ x 5 cm squares. Set aside.
2. Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.
3.Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.
Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.
