Recipe Ingredient
- 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
Instructions
- 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
