Crispy Fried Tempe (Keripik Tempe) Recipe
Servings: 5
Ingredients
- 1 1/3 lb tempe (fermented soybean cake) - not tofu
- 7/8 c. water
- 1/2 tsp slaked lime water
- 3 1/2 ounce rice flour mixed with
- 7/8 ounce cornstarch Vegetable oil as needed
- 4 x candlenuts
- 1 x garlic clove
- 1 tsp coriander seeds Salt to taste
- 1/2 x inch fresh kencur
Directions
- Slice the tempe in thin 1 1/2- by 2-inch squares. Set aside.
- Mix the spice-paste together with the water and slaked lime water. Add in the rice flour and cornstarch and blend until smooth.
- Heat the oil in a wok, dip the tempe in the batter and deep-fry till it is golden and crisp.
- Note: Make sure which the oil is not to warm, otherwise the batter and the tempe won't be done at the same time.
- This recipe yields 5 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 5 servings | |
| Calories 93 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 22mg | 1% |
| Total Carbs 20.8g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.03g | 0% |
| Protein 1.27g | 2% |
