TEMPE CHIPS - Keripik Tempe

Tempe Chips

Ingredients :
- Tempe soybean for 18 units. -
- 300 grams of rice flour -
- Tapioca flour / starch 150 grams -
- 1 clove chicken eggs -
- Water 500 grams -
- 2 liters of cooking oil -

Fine spices:
- Coriander 100 grams -
- Bawang putih 50 gram -
- Candlenut 50 grams -
- Kunyit powder 1 / 4 tsp -
- 8 grams salt -
- Orange leaves 5 grams -

How to prepare :
1. Layer: Mix rice flour, tapioca flour, eggs, chicken, spices until evenly smooth. Enter the water slowly while stirred up to the average.
2. Cut / tempe slices with a thickness + 0.5 mm - 1 mm.
3. Heat oil over medium flame.
4. Dye in each sheet where the dough layer, lift drained. Fry until dry and khaki. Lift, drained and left to cool.
5. Tempe chips ready packed.

Keripik Tempe

Bahan :
- Tempe kedelai secukupnya -
- Tepung beras 300 gram -
- Tepung tapioka/kanji 150 gram -
- Telur ayam 1 butir -
- Air 500 gram -
- Minyak goreng 2 liter -

Bumbu halus :
- Ketumbar 100 gram -
- Bawang putih 50 gram -
- Kemiri 50 gram -
- Kunyit bubuk 1/4 sdt -
- Garam 8 gram -
- Daun jeruk 5 gram -

Cara membuat :
1. Lapisan : Campur tepung beras, tepung tapioka, telur ayam, bumbu halus hingga rata. Tuang air sedikit demi sedikit sambil diaduk hingga rata. Sisihkan.
2. Potong/iris tempe dengan ketebalan + 0.5 mm - 1 mm.
3. Panaskan minyak diatas api sedang.
4. Celup tiap lembaran tempe dalam adonan lapisan, angkat tiriskan. Goreng hingga kering dan berwarna kuning kecoklatan. Angkat, tiriskan dan dinginkan.
5. Keripik tempe siap dikemas.

Koki - 0098 Edition - June 2007