Crispy Tempe Kemul Recipe
Tempe Kemul Kriuk is a traditional Indonesian snack that’s crispy on the outside and flavorful on the inside. Made from thin slices of tempeh coated in a light, crunchy batter, this dish is perfect for snacking or as an appetizer for your next gathering. Let’s dive into how to make this delicious treat at home!
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempe (pressed soybean cake) | 1 block (papan tempe) |
| Salt | To taste (secukupnya) |
| Water | To soak tempe (secukupnya) |
| For the Batter (Celupan) | |
| All-purpose flour (tepung terigu) | 10 tbsp |
| Rice flour (tepung beras) | 3 tbsp |
| Baking powder | 1/2 tsp |
| Ice-cold water (air es) | As needed |
| Red onion (bawang merah), finely chopped | 2 cloves |
| Kaffir lime leaves (daun jeruk), thinly sliced | 2 leaves |
| Green onion (daun bawang), chopped | 1 stalk |
| For the Spice Paste (Bumbu Halus) | |
| Garlic (bawang putih) | 2 cloves |
| Turmeric (kunyit) | 1/2-inch piece (ruas) |
| Coriander (ketumbar) | 1/2 tsp |
| Salt | To taste (secukupnya) |
Instructions
| Step | Instructions |
|---|---|
| 1 | Thinly slice the tempe into small pieces (about 16 slices). Soak them in salted water to season them. After 10 minutes, drain and discard the water. |
| 2 | In a mixing bowl, combine the dry ingredients: all-purpose flour, rice flour, baking powder, and the spice paste ingredients (garlic, turmeric, coriander, and salt). Stir well. |
| 3 | Add the finely chopped red onion, kaffir lime leaves, and green onion into the mixture. Mix thoroughly. |
| 4 | Gradually add ice-cold water to the batter, stirring continuously, until you achieve a medium-thick consistency. Taste and adjust salt if necessary. |
| 5 | Add the drained tempe slices into the batter, ensuring that each piece is well coated. Avoid overcrowding in the batter. |
| 6 | Heat a generous amount of oil in a pan over medium heat. Fry the tempe in batches, turning them once until they are golden brown and crispy on both sides. |
| 7 | Remove the tempe kemul from the oil and drain excess oil on paper towels. Serve warm and enjoy the crispy, savory goodness! |
Tips for Perfect Tempe Kemul
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Batter Consistency: Make sure your batter isn’t too thick. If it’s too thick, it will result in a chewy texture, similar to bakwa (dried meat jerky). If the batter is too thin, it will absorb more oil and become greasy. A medium-thick batter will give you the best balance between crispy and crunchy.
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Chill the Batter: If you don’t have ice water, place the batter in the fridge for 30 minutes or the freezer for 15 minutes before frying. The cold batter hitting the hot oil will result in an extra crispy and crunchy texture.
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Oil Temperature: Ensure the oil is hot but not smoking. Frying at a moderate temperature ensures the tempe is evenly cooked, golden, and not overly greasy.
Nutritional Information (Per Serving – 1 Piece)
| Nutrient | Amount |
|---|---|
| Calories | ~80 kcal |
| Carbohydrates | ~10g |
| Protein | ~5g |
| Fat | ~3g |
| Fiber | ~2g |
| Sodium | ~150mg |
Serving Suggestions
Serve your crispy Tempe Kemul Kriuk as a snack with a side of sambal or a dipping sauce like sweet soy sauce or chili sauce for added flavor. You can also enjoy it as an appetizer at parties or gatherings!
Enjoy this Indonesian classic, and let the rich flavors and delightful crunch bring a little taste of tradition to your kitchen. Happy cooking!
