Crispy Fried Tempeh (Tempe Kemul)
Tempe Kemul is a simple and delicious Indonesian street food, perfect as a snack or side dish. The key to making this dish crispy and flavorful lies in marinating the tempeh and coating it in a spiced flour mixture before frying it to golden perfection. Below is a detailed recipe to recreate this dish in your kitchen.
Ingredients
| Ingredients | Amount |
|---|---|
| Tempeh (1 block) | Rp. 2000,- worth (about 1 block), cut into desired pieces |
| Cooking oil | For frying (as needed) |
| For the spice marinade: | |
| Garlic clove | 1 |
| Fresh turmeric (peeled) | ½ inch piece |
| Kaffir lime leaf | 1 |
| Salt | ½ tsp |
| Water (room temperature) | 5 tbsp |
| For the batter coating: | |
| Seasoned flour (e.g., Virgo brand) | 1 cup |
| Tapioca starch | 2 tbsp |
| Salt | A pinch |
| Ice-cold water | Add gradually until thick |
Instructions
-
Prepare the ingredients:
Start by slicing the block of tempeh into your preferred size. In a food processor or mortar and pestle, blend the garlic, turmeric, kaffir lime leaf, and salt together with 5 tablespoons of room temperature water to make a smooth marinade. -
-
Marinate the tempeh:
Coat the sliced tempeh with the spice marinade, ensuring that every piece is evenly covered. Let the tempeh sit for at least 15 minutes to allow the flavors to fully infuse. -
Prepare the batter:
In a mixing bowl, combine the seasoned flour, tapioca starch, and a pinch of salt. Gradually add ice-cold water while stirring to form a thick, smooth batter. The batter should have a slightly thick consistency, but still easy to coat the tempeh pieces. -
Heat the oil:
In a large frying pan or deep fryer, heat the cooking oil over medium heat. The oil should be hot enough for frying, but not smoking. You can test this by dropping a little batter into the oil – if it sizzles and floats, the oil is ready. -
Coat and fry the tempeh:
Dip each marinated tempeh slice into the prepared batter, ensuring it is fully coated. Carefully place the coated tempeh into the hot oil. Fry in batches to avoid overcrowding the pan, flipping the tempeh only once to ensure both sides cook evenly. -
Cook until crispy:
Fry the tempeh for about 3-4 minutes per side or until it is golden brown and crispy. Once cooked, remove from the oil and drain on paper towels to remove excess oil. -
Serve:
Serve the crispy fried tempeh hot, either as a snack or as a side dish alongside rice and vegetables. Enjoy it with your favorite dipping sauce for extra flavor!
This recipe will transport you to the streets of Indonesia with every crispy bite. Perfectly crunchy on the outside, and packed with rich, savory flavors, this dish is sure to become a new favorite!
