Crispy Fried Tempe - {Keripik Tempe}

1 1/3 lbs tempe (fermented soybean cake) - not tofu
7/8 cup water
1/2 tsp slaked lime water
3 1/2 oz rice flour, mixed with
7/8 oz cornstarch
Vegetable oil, as needed
=== SPICE PASTE ===
4 candlenuts
1 garlic clove
1 tsp coriander seeds
Salt, to taste
1/2 inch fresh kencur


Slice the tempe in thin 1 1/2- by 2-inch squares. Set aside.

Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.

Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.

Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.

This recipe yields 5 to 6 servings.

Servings: 5