Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block |
| Green onions | To taste, thinly sliced |
| Celery | To taste, thinly sliced |
| Cold water | As needed |
| Bird’s eye chili | To taste |
| All-purpose flour | To taste |
Instructions
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Prepare the Tempe: Start by slicing the tempe into bite-sized pieces. This ensures that they cook evenly and become crispy.
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Chop Aromatics: Thinly slice the green onions and celery, setting them aside for the batter.
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Make the Batter: In a mixing bowl, combine the all-purpose flour with the sliced green onions and celery. Add cold water, using a 2:1 ratio of flour to water. Mix well until the batter is smooth and free of lumps.
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Chill for Best Results: Dip each piece of tempe into the batter, making sure it’s fully coated. For optimal crispiness, refrigerate the coated tempe for about 15 minutes.
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Fry the Tempe: Heat oil in a frying pan over medium heat. Once hot, gently add the battered tempe to the oil. Fry until golden brown and crispy on all sides.
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Serve: Remove the crispy tempe from the oil and drain on paper towels. Serve warm, garnished with sliced bird’s eye chili for an extra kick.
This delightful dish, with its crunchy texture and savory flavors, makes for a perfect snack or side dish that showcases the versatility of tempe. Enjoy your crispy fried tempe!