small crispy tempe cookies
250 gr tempe
10 jeruk purut leaves
200 gr rice flour
50 gr tapioca flour
300 ml coconut milk (from 1/2 coconut)
4 cloves of garlic
1 tsp ketumbar
1/2 tsp salt
Slice the tempe into thin and small pieces and let it dry out. Pound or grind the ingredients for the bumbu fine into a paste. Remove the veins from the jeruk purut leaves and cut them very fine. Beat the egg.
Mix the jeruk purut together with the rice flour, the tapioca flour, the egg, the coconut milk and the bumbu and stir into until smooth batter/dough.
Heat enough oil in a pan. Take 1 teaspoon of dough each time and add some tempeh, press it flat against the side of the pan and fry it until done and crispy. Serve.