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crispy tempeh recipes

• Material chip tempeh :

Ø  Soybean tempeh taste

Ø  Rice flour, 300 grams

Ø  Tapioca flour / starch flour, 150 grams

Ø  Chicken eggs, 1 egg

Ø  Water, 500 grams

Ø  Cooking oil, 2 liters

• Spices:

Ø  Coriander, 10 grams

Ø  Garlic, 50 grams

Ø  Pecan, 50 grams

Ø  Turmeric powder, 1 / 4 teaspoon (optional)

Ø  Salt, 8 grams

Ø  Lime leaves, 5 grams

• How to make chips Tempe:

1.      Layers: Combine rice flour, tapioca flour, eggs, spices until blended. Pour a little water, stirring until blended, set aside.

2.      Cut / tempeh slices with a thickness of approximately 0.5 mm - 1 mm.

3.      Heat oil over medium heat.

4.      Dip each sheet of tempeh in a batter coating, remove and drain. Fry until dry and yellow-brown. Remove, drain and let cool.

5.      Tempeh chips ready to be packed.

·         Tips to make chips Tempe:

Ø  To make tempeh chips, you should select a dense tempeh, so that looks more beautiful and crispy longer.

Ø  Even better if tempenya produced with a thickness corresponding size of the chips to be made, so no need to cut. If indeed tempenya must buy, it is recommended to use special cutting tools, because the nature of tempeh is easy to fall apart when cut.

Ø  Cut / sliced ​​tempeh will shortly be processed so that the spores do not grow, because if the spores grow too much can lead to rapid loss crispy tempeh chips (soggy).

Ø  Use the new cooking oil when frying chips and lots of tempeh, so that the appearance and flavor quality of chips (not rancid and the color is bright yellow-brown).

Ø  Pack tempeh chips by packing a truly airtight, so crispy tempeh more awake. Make sure the chips are cold when packed tempeh.