300 g tempe
150 g bread crumbs
1 L cooking oil
50 g garlic, finely grated
50 ml thick coconut milk
80 g wheat flour
100 g water
5 g salt
5 g sugar
5 g chicken powder
3 g white pepper powder
Spicy Sour Sauce:
30 g butter
40 g tomato sauce
7 g sesame oil
30 g oyster sauce
15 g worcestershire sauce
20 g chilli sauce
19 g vinegar
100 ml water
30 g onion, chopped
10 g garlic, chopped
10 g leek, sliced oblique 1 cm thickness
5 g chicken stock powder
18 g sugar
1 tbsp cornstarch/cornflour (dissolved in 50 ml water)
Add all the batter ingredients in a bowl.
Mix all ingredients until well blended and there are no lumps. Then set aside.
Cut the tempe into 1 cm width, then flatten till ½ cm thick.
Place breadcrumbs in a container.
Dip the flattened tempe into the wet batter, then coat with breadcrumbs until completely coated. Repeat with all the pieces of tempe.
In a pan, heat up the oil to medium.
Carefully lower the tempe and deep fry the katsu tempe until golden brown. Do not crowd the pan. Remove, drain, and set aside.
Heat the butter in a pan and sauté the chopped garlic, onion, and leek until fragrant or slightly browned.
Add the spicy and sour sauce ingredients and stir. Add chicken stock powder and sugar, stir until the sugar dissolves and it comes to a boil.
Add the cornstarch solution and stir until the sauce thickens.
Prepare a serving plate and arrange the Katsu Tempe on the plate. Serve with the sauce.
It can also be served with white rice.