Tempe Kriwil
Tempe Kriwil
Ingredients
- 200 g tempeh
- 50 g cornstarch
- 1 tablespoon all purpose flour
- 1 garlic clove
- 1 red chili
- 2 lime leaves
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/2 teaspoon mushroom bouillon
- 1/4 teaspoon turmeric powder
- a bit onion, sliced
- 50 ml water
- as needed oil, for frying
Instructions
- 1
Cut the 200 g of tempeh into small, bite-sized pieces.
⏱️ 5 min
- 2
Prepare the spice paste: In a mortar and pestle, add the 1 garlic clove, 1 red chili, 2 lime leaves, and a bit of sliced onion. Pound them into a fine paste. Alternatively, use a small food processor or blender to finely chop these ingredients.
⏱️ 5 min
- 3
In a mixing bowl, combine the 50 g cornstarch, 1 tablespoon all purpose flour, 1 teaspoon coriander powder, 1 teaspoon salt, 1/2 teaspoon mushroom bouillon, and 1/4 teaspoon turmeric powder. Mix them thoroughly.
⏱️ 2 min
- 4
Add the prepared spice paste to the dry ingredients. Pour in the 50 ml of water. Mix well until a smooth batter is formed.
⏱️ 3 min
- 5
Add the cut tempeh pieces to the batter. Ensure all tempeh pieces are evenly coated.
⏱️ 2 min
- 6
Heat a sufficient amount of oil in a pan for deep frying over medium-high heat. Once the oil is hot, carefully drop the coated tempeh pieces into the hot oil. Fry until the tempeh is golden brown and crispy, separating pieces as they fry to prevent sticking.
⏱️ 10 min
- 7
Remove the crispy tempeh from the oil and drain excess oil on a wire rack or paper towels. Serve immediately as a side dish or snack.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tempe Kriwil
- 200 g tempeh
- 50 g cornstarch
- 1 tablespoon all purpose flour
- 1 garlic clove
- 1 red chili
- 2 lime leaves
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/2 teaspoon mushroom bouillon
- 1/4 teaspoon turmeric powder
- a bit onion, sliced
- 50 ml water
- as needed oil, for frying
Instructions
- 1
Cut the 200 g of tempeh into small, bite-sized pieces.
⏱️ 5 min - 2
Prepare the spice paste: In a mortar and pestle, add the 1 garlic clove, 1 red chili, 2 lime leaves, and a bit of sliced onion. Pound them into a fine paste. Alternatively, use a small food processor or blender to finely chop these ingredients.
⏱️ 5 min - 3
In a mixing bowl, combine the 50 g cornstarch, 1 tablespoon all purpose flour, 1 teaspoon coriander powder, 1 teaspoon salt, 1/2 teaspoon mushroom bouillon, and 1/4 teaspoon turmeric powder. Mix them thoroughly.
⏱️ 2 min - 4
Add the prepared spice paste to the dry ingredients. Pour in the 50 ml of water. Mix well until a smooth batter is formed.
⏱️ 3 min - 5
Add the cut tempeh pieces to the batter. Ensure all tempeh pieces are evenly coated.
⏱️ 2 min - 6
Heat a sufficient amount of oil in a pan for deep frying over medium-high heat. Once the oil is hot, carefully drop the coated tempeh pieces into the hot oil. Fry until the tempeh is golden brown and crispy, separating pieces as they fry to prevent sticking.
⏱️ 10 min - 7
Remove the crispy tempeh from the oil and drain excess oil on a wire rack or paper towels. Serve immediately as a side dish or snack.
⏱️ 5 min