Ingredients with Measurements:
- 250g tempeh, thinly sliced
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp ground pepper
- 1/2 cup water
- 1/2 cup vegetable oil
- 2 cloves garlic, minced
- 2 kaffir lime leaves, finely chopped
- 1 red chili, finely chopped
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, salt, coriander, cumin, turmeric, and pepper. Mix well.
2. Add water gradually while stirring until the mixture forms a thick batter.
3. In a wok or deep frying pan, heat vegetable oil over medium heat.
4. Add minced garlic, kaffir lime leaves, and red chili to the oil. Stir fry until fragrant.
5. Add the sliced tempeh to the batter and mix well.
6. Using a slotted spoon, take a small amount of the tempeh mixture and drop it into the hot oil. Repeat until the wok is full but not overcrowded.
7. Fry the tempeh crackers until golden brown, flipping them occasionally for even cooking.
8. Once cooked, remove the crackers from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. Repeat the process until all the tempeh mixture is used up.
10. Serve the rempeyek tempeh crackers immediately.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 30 crackers
Nutritional information:
Calories per serving: 70
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 50mg
Total carbohydrate: 5g
Dietary fiber: 1g
Total sugars: 0g
Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or potato starch.
- All-purpose flour can be substituted with gluten-free flour.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add chopped peanuts or sesame seeds to the batter for added crunch.
- Substitute tempeh with tofu or shrimp.
Tips and tricks:
- Make sure the oil is hot enough before frying the crackers to prevent them from being greasy.
- Use a slotted spoon to remove the crackers from the oil to prevent them from breaking.
- Store the crackers in an airtight container to keep them crispy.
Storage instructions:
Store the rempeyek tempeh crackers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the crackers in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation ideas:
Serve the rempeyek tempeh crackers on a platter with a dipping sauce of your choice.
Garnishes:
Garnish the crackers with chopped cilantro or green onions.
Pairings:
Pair the crackers with a cold beer or iced tea.
Suggested side dishes:
Serve the crackers with a side of steamed rice or a vegetable stir-fry.
Troubleshooting advice:
- If the batter is too thick, add more water gradually until it reaches the desired consistency.
- If the crackers are too oily, drain excess oil on a paper towel before serving.
Food safety advice:
- Use caution when frying the crackers to prevent burns.
- Make sure the tempeh is cooked thoroughly before consuming.
Food history:
Rempeyek tempeh crackers are a traditional Indonesian snack made from tempeh, a fermented soybean cake that is a staple in Indonesian cuisine.
Flavor profiles:
The crackers are crispy and savory with a hint of spice from the chili and fragrant aromas from the garlic and kaffir lime leaves.
Serving suggestions:
Serve the rempeyek tempeh crackers as a snack or appetizer at a party or gathering.
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Region: Indonesian