Bakwan Tempe (4 to 6 servings)
Similar to cucur or fritters, this is good as a starter or light snack with the spicy dipping sauce.Ingredients
# 3 cloves garlic
# 2 candlenuts
# 1cm fresh turmeric
# 150ml water
# 125g plain flour, sifted
# 25g rice flour, sifted
# 2 stalks Chinese chives (kuchai),cut into 3 cm lengths
# 50g carrot, shredded
# 1 packet (150g) tempe, sliced finely
# 1/2 teaspoon salt
# oil for frying
dipping sauce
# 70g palm sugar
# 40g peanuts, fried until golden
# 15g cekur ginger (kencur)
# 7 bird eye�s chillies
# 3 kaffir lime leaves
# 1/4 teaspoon salt
# 125ml water
Method
To prepare fritters: Blend the garlic, candlenuts and turmeric with the water and pour the mixture into a bowl. Add the flours, chives, carrots, tempe and salt and mix thoroughly. If batter is too thick, add a bit of water. Heat a wok and add cooking oil; when oil is hot, fry heaped tablespoonfuls of the batter on the side of the wok. Lower heat and fry fritters until golden brown. Remove and drain on paper towels.
To prepare dipping sauce: Grind all the sauce ingredients in a blender.
To serve: Arrange fritters on a plate and serve with dipping sauce. � DT
