Friday, 20 May 2022 | 18:44 WIB

Tips on Making Crispy and Delicious Tempeh Crackers

Tips on Making Crispy and Delicious Tempeh Crackers (agrowindo)

JAKARTA, NNC - In addition to fruit-based chips, which is not less popular is the Tempeh chips or crackers. In order to produce good quality Tempe chips with crispy texture, you should choose pure tempeh or tempeh that is only made from a mixture of soybean and tempe yeast.

Budi Sutomo, culinary observer, says the usage of other forms of tempeh will yield bad tempeh crackers. The pure tempeh has a solid texture.

To get pure tempeh, choose a nice soybean that is yellowish white. With a solid tempeh texture, it is easier to slice the tempeh thin and and produce better tempeh cracker results.

Then, said Budi, tempeh thinly sliced, then fried with flour dough made from a mixture of rice flour and starch. When frying note the temperature of cooking oil, because the temperature of cooking oil must be hot when frying the tempeh. After half cooked, the fire is reduced so that the tempe fried until dry and cooked.

The fried tempeh chips must be drained until thin and oil is reduced, then the tempe chips are packed.

Not only the Tempe Chips, this time there are many who create so that the chips emerge from vegetables such as Papaya Leaf Chips and Spinach Chips. For this type of chips from this leaf to be considered is the selection of leaves.

Choose a wide and young leaf. Because if the leaves are old it will become hard. For papaya leaves for example choose a leaf that when held and kneaded leaf feels soft.

Furthermore the leaves should be washed thoroughly and dried. The process of drying is done by draining on t to dry leaves. Furthermore, new leaves are processed by frying in hot oil, until cooked and dry.

From the whole process of making chips, explained Budi, the use of cooking oil plays an important role, because the process of frying serves to improve the flavor of the chips.

To produce tasty flavored chips, use clear oil and preferably use packaged cooking oil. Cooking oil should only be used a maximum of 2 times frying or until the oil starts to look slightly thickened.

Not only oil, the size of the fire when frying is also a key. The initial stage when inserting the material should be oil in hot conditions, then when the half-baked flame is reduced to really the ripe and dry food that can be seen with the bubbles that arise is reduced and taken out.