• 600 gram tempe (fermented soybean cake) - not tofu
• 200 ml water
• ½ tsp. slaked lime water
• 100 gr. rice flour mixed with   25 gram cornstarch
• vegetable oil

Spice Paste Ingredients:

• 4 candlenuts
• 1 clove garlic
• 1 tsp. coriander seeds
• salt to taste
• 1 cm fresh kencur

• Slice the tempe in thin 3½ x 5 cm squares.  Set aside.
• Mix the spice-paste together with the water and slaked lime water.  Add the rice flour and cornstarch and blend till smooth.
• Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.

Note:  Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.

Makes 5-6 servings.