Tempe Krupuk (Tempe Crackers)
Recipe from Bunda Miko
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unfermented tempe (raw tempe) | 2 packages (approximately 200g) |
| Tapioca flour | 200g |
| For dipping mixture: | |
| Garlic cloves | 2 cloves (minced) |
| Salt | 1 teaspoon |
| Powdered broth (chicken or vegetable) | 1 packet |
| Water | as needed |
Instructions:
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Mix the ingredients: In a large bowl, combine the raw tempe with the tapioca flour. Stir well to ensure the mixture is evenly blended.
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Shape the dough: Transfer the tempe-tapioca mixture into a plastic wrap or ziplock bag. Seal it tightly, pressing out any excess air. Use a fork to poke small holes around the bag to allow for air circulation.
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Rest and set: Hang the wrapped mixture in a cool, dry area. Let it rest for about 2 hours. This allows the flavors to meld and the dough to firm up.
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Slice and fry: After the resting period, remove the plastic and carefully slice the mixture into thin, cracker-sized pieces.
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Frying: Heat oil in a deep frying pan. Fry the crackers in batches until they turn golden brown and crispy. Drain on paper towels to remove excess oil.
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Serve and enjoy: Once cooled, these crispy tempe crackers can be served as a delicious snack or accompaniment to various dishes. Enjoy the savory crunch of your homemade kerupuk tempe!
Note: These crackers are best enjoyed fresh, but they can be stored in an airtight container for a few days.
