What is tempeh? According to my mere knowledge of tempeh, its origin is from Indonesia. Made from soybeans into a cake by natural culturing and fermentation.
It is firm in texture and high in nutrition, widely as a staple source of protein in vegetarian cuisine. Tempeh keeps well in room temperature for 2-3 days. Was told not to keep it in the refrigerator which is moist and damp.
I have used it to cook curries and in several vegetarian dishes. Here, it is coated with batter and deep fried until crispy and serve with a sweet, sour and spicy dipping sauce.
These fritters makes a great snack for afternoon tea and best to eat them right after frying while still hot.
2 pieces [250 gm] tempeh [fermented soybean cake]
1 tbsp each chopped red chilli and spring onion
Batter [combined into a batter]
100 gm seasoned all purpose flour [spicy or non-spicy]
sugar to taste
2 tbsp oil
Dipping Sauce [combined]
2 tbsp chilli sauce
2 tbsp tomato sauce
2 tbsp plum sauce
1 tbsp lime juice
dash of salt and ground black pepper to taste
- Combine batter ingredients into a runny consistency.
- Cut tempeh into bite size pieces.
- Heat up oil until just hot. Dip tempeh slices into batter and deep fry until crispy and golden in colour.
- Dish up and drain off excess oil.
- Serve immediately with dipping sauce.