Crispy Fried Tempe - {Keripik Tempe}

Crispy Fried Tempe - {Keripik Tempe}
Crispy Fried Tempe - {Keripik Tempe}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 1 1/3

    pounds tempe (fermented soybean cake) - not tofu

  • 7/8

    cup water

  • 1/2

    teaspoon slaked lime water

  • 3 1/2

    ounces rice flour mixed with

  • 7/8

    ounce cornstarch

  • Vegetable oil as needed

  • SPICE PASTE:

  • 4

    candlenuts

  • 1

    garlic clove

  • 1

    teaspoon coriander seeds

  • Salt to taste

  • 1/2

    inch fresh kencur

Directions

Slice the tempe in thin 1 1/2- by 2-inch squares. Set aside. Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth. Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp. Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time. This recipe yields 5 to 6 servings.

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