Peyek Tempe: A Delicious Indonesian Snack
Peyek tempe, a delightful Indonesian snack, showcases the unique flavors of tempeh (fermented soybean cake) enveloped in a crispy rice flour batter. This recipe is perfect for those looking to explore the rich culinary heritage of Indonesia while enjoying a crunchy, savory treat that pairs wonderfully with a cup of tea or as an appetizer for gatherings. The crispy texture and aromatic spices make this dish a favorite among many.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour (tepung beras) | 250 grams |
| Tapioca flour (tepung tapioka) | 5 tablespoons (heaped) |
| Tempeh (approximately half of a 3,000 IDR piece) | Β½ piece (about 150 grams) |
| Coconut milk (santan) | 1 sachet (350 ml) |
| Ground coriander (ketumbar) | 1 tablespoon |
| Salt (garam) | 1 teaspoon |
| Water (air) | 300 ml |
| Kencur (aromatic ginger, or to taste) | 2 bulbs |
| Royco seasoning (or similar) | To taste |
| Cooking oil (minyak goreng) | As needed for frying |
Instructions
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Prepare the Tempeh: Start by cutting the tempeh into small square pieces and set them aside.
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Make the Spice Paste: Clean the garlic and kencur thoroughly, then grind them together with the ground coriander in a food processor or mortar and pestle until you achieve a smooth paste.
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Mix the Batter: In a mixing bowl, combine the rice flour, tapioca flour, coconut milk, ground spice paste, salt, and Royco seasoning. Gradually add water and stir the mixture until it is well combined and smooth.
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Heat the Oil: In a frying pan, pour in enough cooking oil for deep frying and heat it over medium flame until it reaches the right temperature.
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Fry the Peyek: Using a ladle, pour a spoonful of the batter into the hot oil. Fry until golden brown and crispy. Remove and drain the fried peyek on paper towels.
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Frying Tips: When frying the peyek, ensure to stir the batter each time before ladling it into the oil. Avoid flipping the peyek; simply pour and allow it to cook on one side until itβs crispy. If some pieces stick to the pan, gently shake the pan to loosen them without flipping. If there are any areas that haven’t cooked through, gently press those spots into the hot oil to ensure they fry evenly.
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Serve and Enjoy: Once cooked, remove from the oil and let drain on paper towels. Serve as a crunchy snack or appetizer. Enjoy the delightful flavors of your homemade peyek tempe!
With its combination of flavors and textures, peyek tempe is sure to impress your family and friends. This recipe not only highlights the versatility of tempeh but also embodies the spirit of Indonesian cooking. Happy cooking! π
