Ingredients with Measurements:
- 250g tempe, thinly sliced
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp turmeric powder
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/4 cup peanuts, chopped
- 2 cloves garlic, minced
- 2 kaffir lime leaves, finely chopped
- 1 red chili, finely chopped
Special equipment needed:
- Wok or frying pan
- Slotted spoon
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, salt, sugar, ground coriander, ground cumin, and turmeric powder. Mix well.
2. Gradually add water while stirring until the mixture forms a thick batter.
3. Heat vegetable oil in a wok or frying pan over medium heat.
4. Dip each slice of tempe into the batter, making sure it is coated evenly.
5. Carefully place the tempe into the hot oil and fry until golden brown. Use a slotted spoon to remove the tempe from the oil and drain on paper towels.
6. In a separate pan, heat a tablespoon of oil over medium heat.
7. Add chopped peanuts, minced garlic, kaffir lime leaves, and red chili. Stir-fry for 1-2 minutes until fragrant.
8. Sprinkle the peanut mixture over the fried tempe and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 25g
Dietary fiber: 3g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Tempe can be substituted with tofu or shrimp.
- Rice flour can be substituted with cornstarch.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add dried shrimp to the peanut mixture for extra flavor.
- Use different types of nuts such as cashews or almonds.
- Add sesame seeds to the batter for a nutty flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the tempe to prevent it from becoming oily.
- Use a slotted spoon to remove the tempe from the oil to avoid burning yourself.
- Store the rempeyek tempe in an airtight container to keep it crispy.
Storage instructions:
Store the rempeyek tempe in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the rempeyek tempe in a preheated oven at 350°F for 5-10 minutes or until crispy.
Presentation ideas:
Serve the rempeyek tempe on a platter with the peanut mixture sprinkled on top.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a sweet chili dipping sauce or sambal.
Suggested side dishes:
Serve with steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the tempe is too oily, make sure the oil is hot enough before frying.
Food safety advice:
Make sure the tempe is cooked thoroughly before serving.
Food history:
Rempeyek tempe is a popular Indonesian snack that originated in Java.
Flavor profiles:
Savory, nutty, and slightly spicy.
Serving suggestions:
Serve as a snack or appetizer.
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Region: Indonesian