Tempe Kemul: Crispy Tempe Fritters with Garlic and Chives
Ingredients:
| Ingredient | Amount |
|---|---|
| Tempe (fermented soybeans) | 200 grams (1 block) |
| All-purpose flour (Tepung Terigu) | 5-8 tablespoons |
| Chives (Kucai), chopped into matchsticks | 5-8 stalks |
| Garlic, finely chopped | 2 cloves |
| Salt | To taste |
| Oyster sauce (Saus Tiram) | To taste |
| Water | Enough to make a batter |
| Cooking oil (for frying) | As needed |
Instructions:
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Prepare the Tempe:
Start by cutting the tempe into your desired shape, whether it’s slices, wedges, or cubes. This will be the base of your fritters.
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Make the Batter:
In a mixing bowl, combine the all-purpose flour, salt, chopped chives, oyster sauce, and finely chopped garlic. Gradually add water and stir until the mixture forms a smooth batter. The consistency should be thick enough to coat the tempe, but not too runny. -
Fry the Tempe Kemul:
Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, dip each piece of tempe into the batter, ensuring it is evenly coated, then carefully place it into the hot oil. Fry the fritters until golden brown and crispy on both sides, about 3-4 minutes per side. -
Drain and Serve:
Once cooked, remove the tempe kemul from the oil and drain on paper towels to remove excess oil. Serve warm, and enjoy your crispy tempe fritters!
These Tempe Kemul make a fantastic snack or appetizer, offering a wonderful balance of flavors and textures. The crispy outside, thanks to the flour and the touch of garlic and chives, complements the chewy and slightly nutty tempe inside. Perfect for dipping into your favorite sauces or served on their own with a side of sambal for a spicy kick!
