It's made from tempe and a yellowish dough.
These are the spices to make yellow dough.
There are coriander, garlic, salt, kencur (Kaemferia), tumeric and kemiri (Indonesian hazelnut).
All the spices will pounded using traditional stone mortar and pestle until we get a smooth texture.
We use the mixing of white rice flour, cassava flour and wheat flour with the same component.
Put some water and chopped garlic chives into the mixing of the flour and then stir well until we get a bit liquid dough.
The garlic chives make the aroma become so special.
Then we put in the cut tempe into the dough, then fry it on a hot cooking oil until it's dry and crispy.
Now, these snack are ready to be served.
Enjoy with our family on our tea time during the rainy season.
Ehmmm.... yummy...
That looks tasty. I can imagine the flavors--I'm familiar with all of them except kencur. How would you describe the flavor of kencur? Thanks for sharing information on your traditional snack.
ReplyDeleteYou're welcome. The flavour of kencur is so fresh and spicy. So different to other spices. It's difficult to describe it.
DeleteYum! Love to have a bite, Endah! This a delicious recipe. TQ. Happy New Year and best wishes, Stephanie
ReplyDeleteThank you, Stephanie! Best wishes to you too.
DeleteBu Endah, boleh lah dibagi.. he..
ReplyDeleteoh pake kencur ya? boleh dicoba kalau begitu.
Ya, rasanya jadi lebih gurih kalo pakai kencur. Silahkan dicoba...:)
DeleteThey look lovely. I presume you eat them hot, but can they be served cold too?
ReplyDeleteIt's much better to be eaten hot, but it still delicious when cool too.
DeleteI wonder if the base is similar to tempeh? It looks very tasty.
ReplyDeleteYes, you're alright, we call tempeh as tempe.
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