Crisp fried tempe

Kering Tempe

Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About


  • 350 g (12 oz) tempe
  • 8 shallots
  • 2 <


Cut the tempe into thin small squares. Crush the shallots and garlic into a fairly smooth paste. Deep-fry the tempe in oil until it is golden brown and crisp; drain the slices, and keep them warm.

Put 2 tablespoonfuls of oil in a wok, fry the shallots and garlic paste for 1 minute, and add c