Ingredients

  • Serves 2-4 people
  • (A)

    1 board Tempe

    50 g Leek, thinly sliced

    120 g Wheat Flour

    52 g Tapioca Flour

    13 g Chicken Powder

    20 g Garlic

    7 g Coriander Powder

    15 g Turmeric

    300 ml Water

     

    (B)

    250 g Tapioca Flour

    60 g Rice Flour

    2 Egg Yolks

    10 g Baking Powder

    13 g Chicken Powder

    7 g Turmeric Powder

    600 ml Water

     

    1 liter Oil

     

    (C)

    100 ml Sweet Soy Sauce

    20 g Shallots, thinly sliced

    20 g Cayenne Pepper, thinly sliced

    ½ Lime, juiced

Tempes Kremes
Recipe Courtesy of
Asian Food Network

Tempes Kremes

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A delightfully crunchy Indonesian snack, Tempe Kremes is great to munch on in between meals. The tempe (fermented soybeans) is cut into smaller bite-sized pieces and coated in savory batter before it is fried to golden brown perfection. Inspired by the sound made once you bite into the crunchy layer, this dish is also known as Tempe Kriuk. Serve with spicy sambal colo-colo for the ultimate snack!
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 3 steps
  • 19 Ingredients
  • Easy
  • 3 steps
  • 19 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Make egg mixture

    • Cut the tempeh into ½ cm strips and set aside.
    • In a bowl, add wheat flour, tapioca flour, chicken powder.
    • In a blender, add garlic, coriander and turmeric. Blend well. Add into the dry batter.
    • Add water and spring onions. Mix well. Set aside.
    • In a separate bowl, add tapioca flour, rice flour, egg yolks, baking powder, turmeric powder and water. Mix well.
    • Add the batter into a sauce bottle with 1 or 3 nozzles.
    Make egg mixture


  2. Fry

    • In a frying pan, preheat some oil over medium heat.
    • Take a few pieces and dip it into the batter and set aside.
    • Drizzle the sauce bottle over the pan in a circular motion and let it sit for about 1 minute in the pan.
    • Once the kremes batter sets in the hot oil, add the battered tempeh in the middle of the batter and fold the kremes in. Make sure it covers all parts of the tempeh.
    • Fry the tempeh until golden brown and drain off excess oil.
    • Repeat for the rest.
    Fry


  3. Sambal colo colo

    • For Sambal Colo-colo, Mix sweet soy sauce, red cayenne pepper, shallots and lime juice together. Mix well.


Plate and Serve!

Serve tempe kremes with sambal colo-colo on the side.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • (A)

      1 board Tempe

      50 g Leek, thinly sliced

      120 g Wheat Flour

      52 g Tapioca Flour

      13 g Chicken Powder

      20 g Garlic

      7 g Coriander Powder

      15 g Turmeric

      300 ml Water

       

      (B)

      250 g Tapioca Flour

      60 g Rice Flour

      2 Egg Yolks

      10 g Baking Powder

      13 g Chicken Powder

      7 g Turmeric Powder

      600 ml Water

       

      1 liter Oil

       

      (C)

      100 ml Sweet Soy Sauce

      20 g Shallots, thinly sliced

      20 g Cayenne Pepper, thinly sliced

      ½ Lime, juiced

    Nutrition
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