Tempeh

20251102 #breakfastdiary day 1549, 9°C/mostly clear The original recipe calls for kaffir lime leaves and coriander powder, but I substituted perilla leaves and basil powder. Crispy outside, moist inside — Indonesian-style spicy #tempeh, fried

1 tempeh, (batter) 3 cloves garlic, 1 red chili and 1/3 scallion, 5T starch, 50ml water, 1t salt, 1t dashida, 1t basil powder, 1/4t baking powder, (lemon mayo) 4T mayonnaise, 2T lemon juice, 1t whole grain mustard

1. Tear the tempeh into rough bite-sized pieces by hand. 2. Make the batter. In a blender, blend 3 cloves garlic, 1 red chili and 1/3 scallion, 5T starch, 50ml water, 1t salt, 1t dashida, 1t basil powder, and 1/4t baking powder. 3. Add the tempeh to the batter from step 2, coat evenly, then pour oil into a pan and fry until golden. 4. Plate and serve with lemon mayo for dipping.

Inspired by @kupicooke