Crispy Fried Tempe
(Keripik Tempe)

Crispy Fried Tempe (Keripik Tempe)

  • 600 gram tempe (fermented soybean cake) - not tofu
  • 200 ml water
  • tsp. slaked lime water
  • 100 gr. rice flour mixed with   25 gram cornstarch
  • vegetable oil

Spice Paste Ingredients:

  • Slice the tempe in thin 3 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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