Tempe recipe Erdnusskrokant
Material:


    * 300 g tempeh cut, thin

    * 8 sheets of lime leaves, sliced


For the dough:


    * 250 grams of rice flour

    * 350 ml coconut milk from half a coconut

    * 1 egg

    * Salt and pepper to taste

    * Sufficient quantity of oil, for frying


Spices are:


    * 3 garlic cloves

    Kencur * 2 cm

    * 1 tablespoon toasted coriander


Method:


   1st Combine dough: Season the rice flour, coconut milk, eggs, salt and pepper, mix well. Add the ground spices and sliced lime leaves, stir

      Average.

   2nd Heat cooking oil, dip the slices of tempeh in batter and fry until cooked to lift dried. Serve.