Continuation from previous post. If you have difficulty to find tempe, even for me, I need to order the tempe from Indonesian friend that able to crafting tempe. Years ago I was crafting tempe myself, but I run out of the fresh spore to produce fermented soya that called tempeh. Did some experiment too by fermented garbanzo, it taste good and nutty but garbanzo tempeh I made was not have Self-life as long as soya tempe, but taste good though.

For this recipe I used oyster mushroom, it is easy to get, have great chewy texture, delicious, and able to hold the spices flour batter. The recipe are exactly the same as previous post, well I made some little adjustment by adding extra more rice flour. Rice flour make the coating more crunchy. So the contrast of crispy exterior and soft chewy interior are splendid. Enjoy it while hot, Yumm.

Here are the recipe


  • 400 to 500 gram of fresh fat oyster mushroom.
  • Spice mix (blend this spice mix with 200ml of water) : 3 clove of garlic, 3 candle nut (replace with almond with the same amount or just omit), 1 tsp ground coriander, 2 tsp salt, 1/2 tsp pepper.
  • Vegetable oil to fried

Flour batter (mix ingredient below with the spic mix until form batter)

  • 230 gram flour
  • 6 tbs rice flour
  • 2 scallions, slice it fine
  • 200ml water

How to 

  • Mix the flour batter ingredient with spice mix, thoroughly until form loose pancake batter.
  • Heat the vegetable oil in medium size pan and medium heat. It is not necessarily deep fried, but the mushroom need to be submerged into the oil (that is why I used pan).
  • When the oil is hot, coat the mushroom gently into the flour batter until it coated perfectly then fried until slightly golden but still soft (originally the flour coating it would be soft but if you like you could turn it into golden and crunchy).
  • Enjoy with any sauce you want (sweet spicy sauce, sriracha, sambal or even fresh chilies like what I had).

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