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
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
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