Crunchy Fermented Soybean Cake aka Tempeh

Tempeh is actually fermented soybean. Comes in a block of 150mm X 100mm with a thickness of 20mm :) Imported from Indonesia . After my father-in-law’s indonesian maid , Utami , taught me how to eat it the fried way , I learned to love it. As a snack, while watching a drama, dipped in Thai Chili Sauce…mmmmm YUMMZ is the word. Crunchy only if it is sliced thinly and fried in hot oil. Once you started munching on it you won’t want to stop till it is all finished ;p

I sliced it as thin as possible so that it will be crunchy and I make sure the oil is hot before dropping them into the wok and fry them till golden brown. Drain on a paper towel before serving . You can eat it with any dippings of spicy nature. I dipped it with Thai Chili Sauce. The tempeh has a slight nutty flavor...I thought it has a stinky fragrant but nope it has a pleasant taste ,infact, the more you eat the more addicted you become!




Crunchy Fermented Soybean Cake aka Tempeh


Ingredients:

1 block of tempeh – sliced thinly
salt
oil for deep frying

Dipping sauce
Thai Chili Sauce

Method:

Slice the tempeh as thin as possible. Sprinkle salt on the tempeh. Heat oil and when ready ,deep fry the tempeh till golden brown. Drain it on paper towel.

Served it with dipping sauce of any spicy nature but best dipped with thai chili sauce. Sweet and hot...yummz ^ *

Happy Thanksgiving , everyone !

Be thankful for what we are and what we have ^^

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