Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
869
Calories
34g
Protein
11g
Fat
159g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Tempeh | 100g | 160 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 75 g rice flour
- 25 g tapioca starch
- 2 tsp coriander , ground
- 1 piece garlic , ground
- 1 cm galingal , ground
- Salt to taste
- 125 ml water
- 3 pieces green onion , sliced
- 250 g tempeh , sliced into pieces 10×6×1 cm
Directions
1
Combine the rice flour, tapioca starch, coriander, garlic, galangal, and salt.
2
Add water little by little until it forms a smooth batter .
3
Add the sliced green onion.
4
Warm the cooking oil in a frying pan .
5
Dip the tempeh into the batter.
6
Insert the tempeh into the hot oil, and fry it until done.
7
Take it out from the oil and serve it with small chilies.
Recipe sourced from
wikibooks