Keripik Tempe Malang (Malang Tempeh Chips)
Keripik Tempe Malang
Tempeh sliced paper-thin, coated in a garlic and coriander batter and fried until crisp. A savoury souvenir snack from Malang.
- Time
- 45 min
- Serves
- 8 people
- Origin
- East Java
- Type
- Cakes & Snacks
Ingredients
Tap an ingredient once it is ready to tick it off.
Spice paste
How to Make
Wrap the tempeh and chill it in the fridge for 2 hours so it slices easily. Slice as thinly as possible.
Mix the rice flour, tapioca, spice paste and water into a thin batter. Add the lime leaves.
Heat plenty of oil over medium heat.
Dip the tempeh slices one at a time into the batter.
Fry until crisp and golden, separating them so they do not stick.
Drain until completely cool, then store in an airtight jar.
Kitchen tip
Chilled tempeh is firmer, so you can slice it paper-thin. The thinner the slice, the crisper the chip.
Questions
Where does Keripik Tempe Malang (Malang Tempeh Chips) come from?
Keripik Tempe Malang is a traditional dish from East Java (capital: Surabaya), in the Java region of Indonesia.
How long does Keripik Tempe Malang (Malang Tempeh Chips) take to make?
It takes about 45 min in total to make 8 servings, including preparation.
What is the secret to a good Keripik Tempe Malang (Malang Tempeh Chips)?
Chilled tempeh is firmer, so you can slice it paper-thin. The thinner the slice, the crisper the chip.
