Recipe for Crispy Fried Tempe Chips for 2-3 Months Can Also Be Good for Business Tempe Chips

The material and how to make it is under each picture,

Ingredients :
15 tablespoons rice flour [equivalent to 250 gr]
7 tablespoons tapioca flour [equivalent to 125 gr]
2 Super tempe boards [solid texture] per board weighing 600 gr
1 whole egg [can be skipped]
1 Pack Royco or broth
according to Salt's taste
Water about 300-350 ml [if not using eggs, volume of water is added around 100 ml]
sufficient oil for cooking
Softened seasoning :
3 cloves of garlic
1 clove shallot
1 teaspoon coriander
2 Kencur segment
2-3 candlenuts

Steps:

1. Thinly sliced tempeh. To be thin, the way to slice it is by using a sharp knife. One tempe board can be 30-32 tempe. According to thickness and size, yeah ... If my aunt cut me, one tempe board can even get 40 slices. Set aside
   
2. Mix all ingredients and seasonings also water, stir until smooth. Make sure the texture of the dough is neither too runny nor too thick. Especially if you do not use eggs, you should be thinner a little better. So the results are crunchy and not hard.
   
3. Then dip the slices of tempe one by one into the flour mixture and fry in hot oil, stir back and forth until golden yellow and remove from heat.
   
4. After a cold put the jar or container according to taste
   
   TIPS AND TRICKS:
   If you want the results of super crispy and crunchy [not greasy]. After frying, when tempeh has cooled we can briefly cook it at low temperature. For me, how to do it with a oven at a temperature of 100 ° C, use top and bottom for 20 minutes. The result is that the tempe is crisp, crunchy. And when it's cold, tempeh can be packed tightly. 2-3 months long. Because as long as it is closed, the texture of tempe remains crunchy.
   
   Remember, the quality of tempe also affects the results of fried tempe. Therefore, make sure to use good quality tempeh, which is solid and well cooked.
   
   The use of water measuring around 300-350 ml is thick enough if you want 300 ml then the texture of tempeh flour becomes thick ... if you want to thin it only use 350 ml of water. The point is according to taste.
   
   Comparison of rice flour and tapioca flour is 2: 1 yes, so if the rice flour is 200 gr, the tapioca flour is 100 gr. So it's easy to remember or convert.
   
   The use of eggs in this recipe can be skipped or skipped because the results are also not too much different huh. If the one using the crispy eggs is slightly soft, well, if the one not using the crispy eggs is crispy. But it's equally delicious ... I like those who use eggs because of the consideration of having a small child anyway ... So that more nutrition can be like that. If for example you want to sell and want to reduce production costs, the use of eggs can be missed.
   
   And it should be noted, if you do not use eggs, the texture of the dough should not be too thick. Later it could be hard and tough results. So make sure the mixture is pretty runny.
   
   Make sure fried tempeh that has been fried and cooled is stored in a closed container. Because if left out in the open, the texture of tempeh will become stale and not crunchy anymore.
   
   The use of tapioca flour can be replaced with sago flour, guys. The result is the tempeh is softer, only for the color of the fried tempe it looks more brown, so it can't be pretty yellow like using tapioca flour. So the choice is in yours ...