(A)
1 board Tempe
50 g Leek, thinly sliced
120 g Wheat Flour
52 g Tapioca Flour
13 g Chicken Powder
20 g Garlic
7 g Coriander Powder
15 g Turmeric
300 ml Water
(B)
250 g Tapioca Flour
60 g Rice Flour
2 Egg Yolks
10 g Baking Powder
13 g Chicken Powder
7 g Turmeric Powder
600 ml Water
1 liter Oil
(C)
100 ml Sweet Soy Sauce
20 g Shallots, thinly sliced
20 g Cayenne Pepper, thinly sliced
½ Lime, juiced
Serve tempe kremes with sambal colo-colo on the side.