This is a print preview of "Crispy Fried Tempe (Keripik Tempe)" recipe.

Crispy Fried Tempe (Keripik Tempe) Recipe
by Global Cookbook

Crispy Fried Tempe (Keripik Tempe)
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 5

Ingredients

  • 1 1/3 lb tempe (fermented soybean cake) - not tofu
  • 7/8 c. water
  • 1/2 tsp slaked lime water
  • 3 1/2 ounce rice flour mixed with
  • 7/8 ounce cornstarch Vegetable oil as needed
  • 4 x candlenuts
  • 1 x garlic clove
  • 1 tsp coriander seeds Salt to taste
  • 1/2 x inch fresh kencur

Directions

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