Tempe chips
Tempe chips
Material:
* Tempe 1 board
* Betel lime water 50 ml
* Rice flour 50 grams
* Orange Leaves 2 fruit, thinly sliced
* Sago flour / starch 1 a spoonfull
* Water 100 ml
* Cooking oil, to taste
Spices:
* Garlic, 2 cloves
* Red Onion, 1 seed
* Coriander, 1 teaspoon, toasted
* Pecans, 3 eggs. Fry
* Salt 1 / 2 teaspoon
* Flavor
How to make:
1. Put the rice flour, flour and spices that have been blended in one place
2. add the lime leaves, lime, water and thick coconut milk and stir until no mengggumpal
3. tempe enter into dough
4. Heat oil, fry until cooked tempeh
5. lift drain
Material:
* Tempe 1 board
* Betel lime water 50 ml
* Rice flour 50 grams
* Orange Leaves 2 fruit, thinly sliced
* Sago flour / starch 1 a spoonfull
* Water 100 ml
* Cooking oil, to taste
Spices:
* Garlic, 2 cloves
* Red Onion, 1 seed
* Coriander, 1 teaspoon, toasted
* Pecans, 3 eggs. Fry
* Salt 1 / 2 teaspoon
* Flavor
How to make:
1. Put the rice flour, flour and spices that have been blended in one place
2. add the lime leaves, lime, water and thick coconut milk and stir until no mengggumpal
3. tempe enter into dough
4. Heat oil, fry until cooked tempeh
5. lift drain
Labels: Chips
1 Comments:
What an interesting way to eat tempe.
Thanks for sharing these Indonesian recipes.
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