‎# Crispy Halffried Tempeh
‎
Ingredient‎
‎
15 Packs of Mendoan Tempeh, or you can use regular 2 large ‎Tempeh (Total weight 1000 to 1200 grams).
‎* 2 to 3 Scallions, suit your taste, finely chopped.
‎* 240 grams or about 16 tbsp cake flour or bread flour
‎* 120 grams or about 8 tablespoons of Rice Flour.
‎* 105 grams or about 7 tbsp Tapioca Flour.
‎* 1 ½ to 2 tsp salt, suit your taste.
‎* Clean water at around 750 to 800 ml.
‎* 1 Egg.
‎* 1 teaspoon Chicken or Mushroom broth.‎

‎## Ingredients for Ground Spices‎
‎
7 cloves of Garlic.
‎* 1 tbsp Coriander.
‎* ½ cup of water to help the food chopper to work properly.‎
‎
Additional Ingredients
‎
Green cayenne pepper
‎
Note it …!‎

For the spicy soy sauce, you may finely grind the chili to get an ‎extra spicey flavor.‎
If there some of the batter left, it can be put in the fridge.
It can last 3 to 4 days if you keep it right.
Moreover, when the batter is cold, it will be even crispier when ‎fried.‎
You may adjust the spices used in the batter to suit your taste.
It’s also great to add 1 segment of galangal.
But for the composition of flour and its type.
It’s not my responsibility if you modify or adjust it up.
I really can’t help you if the result is different from our ‎expectations.‎
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