Tempeh Kripik

Total servings: 6


200 g wheat flour
3 Tbs rice meal
250 ml water
2 tsp ketoembar
1 tsp djinten
1 tsp garlic powder
1 tsp salt
oil for deep-frying
200 g tempeh, cut in very fine slices


Mix the first 7 ingredients to form smooth batter. Dip tempeh slices in this batter.

Heat the oil to 190°C and deep-fry the tempeh until crisp and slightly brown.

Serve the tempeh kripik hot or cold.

Vegan: Yes
Vegetarian: Yes