Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Tempeh | 100g | 160 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 g rice flour
- 1 tbsp wheat flour
- 2 cloves of garlic
- 1 piece shallot , ground
- 1 tsp coriander , ground
- ¼ tsp white pepper , ground
- 2 tsp salt
- 125 ml water
- 2 pieces green onion , thinly sliced
- 300 g tempeh , size 10×15 cm
- ½ ml cooking oil
Directions
Combine rice flour, wheat flour, garlic, shallot, coriander, pepper, salt, water, and green onion to make a thin batter .
Dip each piece of tempeh into the batter, and coat entirely.
Warm the oil in a frying pan , and put it on the stove until hot. Put each piece of coated tempeh into hot oil.
Fry the tempeh until hardened and well done. Don't wait until it becomes yellow and crispy.
Remove the tempeh from the oil, letting the oil drip from the tempeh so that there is not much oil on it.
Serve tempeh with soy bean sauce and sliced small chilies .