Saturday, May 26, 2012

Singapore - Crispy Fried Tempe (Keripik Tempe)

Crispy Fried Tempe 
(Keripik Tempe)


-       600 gram tempe (fermented soybean cake) - not tofu
-       200 ml water
-       ½ tsp. slaked lime water
-       100 gr. rice flour mixed with 25 gram cornstarch
-       vegetable oil
-       Spice Paste Ingredients:
-       4 candlenuts
-       1 clove garlic
-       1 tsp. coriander seeds
-       salt to taste
-       1 cm fresh kencur


-       Slice the tempe in thin 3½ x 5 cm 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.

Makes 5-6 servings.

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