Singapore - Crispy Fried Tempe (Keripik Tempe)

Crispy Fried Tempe 

(Keripik Tempe)

Ingredients

-       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

Directions

-       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.