Crispy Fried Tempe - {Keripik Tempe}
By á-170456
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Ingredients
- SPICE PASTE:
- 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
- 4 candlenuts
- 1 garlic clove
- 1 teaspoon coriander seeds
- Salt to taste
- 1/2 inch fresh kencur
Details
Servings 5
Preparation
Step 1
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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