600g tempe / fermented soybean cake (sliced
into 3.5 x 5 cm pieces)
100ml water
1/2 tsp slaked lime water
100g rice flour, 25g cornflour (mixed)
oil for deep-frying
chili sauce for serving
Spice Ingredients:
4 candlenuts, 1 clove garlic, 1 tsp
coriander seeds, salt to taste, 1 cm fresh kencur (blended to a paste with
100ml water) |