Ingredients

  • Serves 2-4 people
  • 300 g fermented soybeans, or uncooked tempeh

  • 3 g coriander

  • 8 g salt

  • 15 g garlic

  • 10 g candlenut

  • 150 g rice flour

  • 100 g tapioca flour

  • 225 ml water

  • 5 g chicken stock powder

  • 2 pcs plastic container, quantity size ½ kg 

  • 1 L cooking oil

Keripik Tempe (Tempeh Chips)
Recipe Courtesy of
Darmawan

Keripik Tempe (Tempeh Chips)

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Keripik Tempe are thinly sliced ​​tempe which is seasoned and fried. Popular for its salty taste and garlicky aroma, this popular snack is enjoyed throughout Java and the whole of Indonesia. Healthy and satisfying.
  • Medium
  • 180 min
  • 15 min
  • 15 min
  • 4 steps
  • 11 Ingredients
  • Medium
  • 4 steps
  • 11 Ingredients
  • 180 min
  • 15 min
  • 15 min

Directions

  1. Prepare the batter

    • Puree the coriander, garlic and candlenut into a paste.
    • Put the puree in a medium sized bowl. Then add soybeans, salt, and chicken stock powder.

    • Then add rice flour and tapioca flour.

    Fermented soybeans are usually sold in the market. If it is not available, you can buy ready-made tempe and fry.

    Prepare the batter


  2. Add water and mix the batter

    • Then add rice flour and tapioca flour.

    • Stir to mix. Slowly add the water while continuing to stir.

    • Put the mixture into the plastic containers. Cover and seal it airtight, and store at room temperature for 2 - 3 hours.

    Add water and mix the batter


  3. Slice and fry

    • Open the plastic, remove and slice it into thin chips.

    • Heat the oil to medium. Once heated, fry the chips until golden and cooked. Remove and set it aside.

    Slice the tempe thinly, so that the chips are crispy.

    Slice and fry


Plate and Serve!

  • Prepare a serving plate or bowl. Transfer the Keripik Tempe to the plate and serve.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g fermented soybeans, or uncooked tempeh

    • 3 g coriander

    • 8 g salt

    • 15 g garlic

    • 10 g candlenut

    • 150 g rice flour

    • 100 g tapioca flour

    • 225 ml water

    • 5 g chicken stock powder

    • 2 pcs plastic container, quantity size ½ kg 

    • 1 L cooking oil

    Nutrition
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