One of my go-to comfort dishes is Tempe Goreng Tepung. This Indonesian delicacy has crispy, golden-fried tempeh in a light, flavourful batter that accentuates its nutty flavour. The crunchy top layer gives way to soft, savoury tempeh inside, making it a great snack or side dish. You can find this beloved treat easily on the streets of Indonesia, as many vendors serve it up fresh and hot, drawing in crowds with its enticing aroma. As I prepare this recipe at home, the smell of frying tempeh fills my kitchen, evoking memories of bustling street food stalls. Whether enjoyed on its own or paired with a zesty dipping sauce, sambal sauce or fresh bird chillie, Tempe Goreng Tepung is always a hit.
Ingredients
- 200 grams tempe (cut into 12-14 pieces)
- 5 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon each: salt, pepper, chicken bouillon powder, turmeric powder
- 1/4 teaspoon baking powder
- 2 tablespoons sliced green onions
- Enough water to make a batter
- Cooking oil for frying
Methods
- Prepare the Batter
- While heating the oil, mix all the flour, cornstarch, and spices (except the tempe) in a bowl. Stir until the mixture is well combined and forms a thick batter.
- Fry the Tempe
- Dip the tempe pieces into the batter, making sure they are well coated.
- Fry the coated tempe in hot oil until golden brown and crispy. Remove and drain on paper towels.
- Serve
- Serve the crispy tempe fritters warm.
- Post-Cooking Activities
- After cooking, feel free to engage in any useful activities, whether it’s cleaning, ironing, or other tasks. Just avoid interfering in others’ affairs or causing trouble, especially not in places of worship.
Lita Eats 
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