Crispy Fried 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

 

 

Method

1.      Slice the tempe in thin 3½ x 5 cm squares.  Set aside.

2.      Mix the spice-paste together with the water and slaked lime water.  Add the rice flour and cornstarch and blend till smooth.

3.      Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.

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.