Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block (sliced thinly) |
| Wonton skins | Cut into quarters |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Large red chili | 2 pieces |
| Bird’s eye chili | 1 piece |
| Galangal | To taste |
| Palm sugar | To taste |
| Sugar | To taste |
| Salt | To taste |
| Water | A splash |
| Cooking oil | For frying |
Instructions
-
Fry the Tempe and Wonton Skins: Begin by frying the sliced tempe until golden brown and crispy. Do the same for the wonton skins. Once cooked, remove them from the oil and let them drain on paper towels to remove excess oil.
-
Prepare the Spice Paste: In a blender or mortar, combine the shallots, garlic, large red chilies, bird’s eye chili, and galangal. Blend or grind them until you achieve a smooth paste.
-
Cook the Spice Mixture: In a pan, heat a little oil and sauté the spice paste until fragrant. Then, add a splash of water to prevent the mixture from becoming too thick or dry.
-
Season the Mixture: Stir in the palm sugar, sugar, and salt. Taste the mixture and adjust the seasoning according to your preference.
-
Combine and Serve: Once the flavors meld together, add the fried tempe and wonton skins to the pan. Toss everything together until well coated. Remove from heat.
-
Cooling and Storage: Serve immediately, or allow to cool before transferring to a jar for storage. This prevents the tempe and wonton skins from becoming soggy.
Enjoy this delightful crispy snack, perfect for sharing or as a flavorful addition to your meal!