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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
Tempes Kremes
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
-
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.
-
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.
-
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.
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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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