Crispy Tempe Kemul Wonosobo
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybeans) | 250 g |
| All-purpose flour | 2 tbsp |
| Green onions (finely chopped) | 2 stalks |
| Chives (cut into 1 cm pieces) | 5 stalks |
| Garlic cloves | 3 cloves |
| Fresh turmeric root (peeled) | 2 cm piece |
| Ground coriander | 1 tbsp |
| Salt | To taste |
| Powdered broth seasoning | To taste (optional) |
| Water | As needed |
| Cooking oil | For deep frying |
Instructions
-
Prepare the Tempe
Slice the tempe thinly and set it aside. You can use tempeh with smaller beans if preferred. -
-
Prepare the Vegetables
Finely chop the green onions and cut the chives into 1 cm-long pieces. Set them aside. -
Prepare the Spice Mix
In a mortar and pestle or food processor, grind the garlic, turmeric, ground coriander, and salt into a smooth paste. Set aside. -
Make the Batter
In a large mixing bowl, combine the all-purpose flour, chopped green onions, chives, and the ground spice mix. Stir well to combine. -
Adjust the Consistency
Gradually add water to the mixture, just enough to make the batter a little thicker than pancake batter (it should be slightly runny but thick enough to coat the tempeh). -
Add Seasonings
If you like, you can also add powdered broth seasoning at this point to enhance the flavor. Stir everything together to ensure it’s well mixed. -
Fry the Tempe
Heat a generous amount of oil in a deep frying pan until hot. Take a slice of tempeh, dip it in the batter until it’s fully coated, then fry it in the hot oil until it turns golden brown and crispy. Drain excess oil by placing fried tempe on paper towels. -
Repeat and Serve
Continue the process until all the tempe and batter are used up. Serve your crispy Tempe Kemul warm with fresh chili or sambal sauce on the side for a perfect snack or appetizer. Enjoy!
This Wonosobo-style Tempe Kemul is a deliciously crispy, savory dish that’s simple to make and perfect for any gathering or snack. Crispy on the outside with a flavorful, aromatic bite, this dish celebrates the earthy goodness of tempeh, combined with the fresh punch of green onions, chives, and fragrant spices.
