[Indonesian Recipe] Mendoan Tempe with Sambal Kecap

Ingredients:
500 grams tempeh, cut into 1/2 cm thick
oil for deep frying

Batter
1 1/4 cup cake and pastry flour
300 ml cold water
4 - 5 Chinese chives (Indonesian/Chinese:kucai; Vietnamese: he), finely sliced

Grind into spice
1 1/2 tsp corriander seed
5 cloves garlic
3 candlenuts
7 cm kencur (also known as kaempferia galangal)
salt as desired

Sambal Kecap
1/4 cup kecap manis (Indonesian sweet soy sauce)
2 tsp fresh lime juice*
bird's eye chillies (as many as you desire), sliced

Directions:
Combine cold water with ground spices. Add flour and whisk quickly. Dip gently the tempeh slices into batter. Deep fried in hot oil until it turn golden brown and cooked through.

Sambal Kecap
Combine all ingredients

Indonesian Drink - "Sekoteng" from Javanese Island

Ingredient:
100 gram of 'Biji Delima' (cassave core),
200 gram of peanut, boiled then remove it's soft skin
100 gram mung bean
1000 cc water
100 gram granulated sugar
50 grams ginger
5 piece of bread, diced into 1 cm cubes

Preparations:
Boiled the cassave core, cooked until done, dunked in cold water,drained
mixed water, sugar and ginger, boiled.
serve into a bowl,put 2 spoonfull cassava core, 2 spoonfull mung beans, and chop bread, pour mixed water, and ginger. ready to serve.