Tuesday, May 15, 2012

Malaysia Inspired: Keripik Tempe

photo source
Though this photo is of keripik tempe, if you click on this link it will take you to a variation of this recipe.

Keripik Tempe (Crispy Fried Tempe)
This recipe from AsiaRecipe.com

600g package Tempeh
3/4 cup water
1/2 tsp of slaked lime water (or juice from 1/2 a lime instead?)
100g rice flour
25g cornstarch
1 tbsp Vegetable oil

Spice Paste Ingredients
4 candlenuts  (a.k.a macadamia nuts)
1 clove garlic
1 tsp. coriander seeds
Salt to taste
1/2 inch fresh ginger

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

2. Mix the spice-paste together with the water and lime juice.

3. Add the rice flour and cornstarch and blend until smooth.

4. Heat oil in a large wok.  Dip the tempeh in the batter and fry until it is golden brown and crisp.  Make sure that the oil is not too hot, otherwise the batter and the tempeh will not be done at the same time.

5. Remove from pan, let sit for about 5-6 minutes before eating.

Makes 5-6 servings.

Good luck!


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