Crispy Fried Tempe
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. |