Tempe Kripik (Crispy Tempe Chips)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Tempe (unfermented) | 1/2 kg |
| Tapioca Flour (Sago) | As needed (equal parts to Tempe) |
| Flavoring/Seasoning Mix | To taste |
Instructions:
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Prepare the Mixture: Begin by combining the raw tempe and tapioca flour. Use a 1:1 ratio, meaning for every half kilogram of tempe, you will need half a kilogram of tapioca flour. Mix well until the ingredients are fully incorporated.
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Pack and Set Aside: Once the mixture is ready, tightly pack it into a plastic wrap. Prick the plastic wrap with a fork or needle to allow air to escape. Let the tempe mixture rest and “mature” for approximately 2 days. During this time, the plastic wrap will shrink, indicating the tempe has matured and is ready for slicing.
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Slice the Tempe: After 2 days, carefully remove the tempe from the plastic wrap. Using a cutter or sharp knife, slice the tempe into thin, crisp pieces, ensuring they are evenly cut for a consistent texture.
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Fry the Tempe Chips: Heat a generous amount of oil in a pan over high heat. Once the oil is hot, carefully fry the tempe slices until they are half-cooked, turning golden brown and slightly crispy.
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Season and Finish Frying: Once the tempe chips are half-cooked, mix your seasoning powder with a bit of water. Drizzle the seasoning mixture over the chips while they are still frying, ensuring they are evenly coated. Continue frying until the chips are fully cooked and crispy.
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Serve and Enjoy: Once the chips are golden and crispy, remove them from the oil and drain on paper towels. Let them cool before serving. Enjoy your delicious homemade crispy tempe chips as a snack or appetizer!
