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Crispy Fried Tempe - {Keripik Tempe}

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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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