Tempe Goreng Rangup
Makan Tengah Hari • Malaysia
How to Make Tempe Goreng Crispy (Traditional & Healthy Version)
Tempe Goreng Crispy is a beloved vegetarian dish found in many Malaysian homes and warungs, celebrated for its crunchy texture and savoury flavour. Although tempe originated in Indonesia, it has become a staple in Malaysian multicultural cuisine, especially among the Malay and health-conscious communities. Tempe, or tempeh, is made from fermented soybeans and is often enjoyed as a protein-rich meat alternative. The crispy coating, typically infused with local spices like kunyit (turmeric) and bawang putih (garlic), delivers an irresistible aroma and golden crunch with every bite. In Malaysia, Tempe Goreng Crispy is enjoyed as a snack, side dish, or protein-packed lunch. It pairs beautifully with nasi lemak, nasi ulam, or a simple salad, making it versatile and satisfying. Its appeal lies in its simplicity, affordability, and the use of local ingredients such as serai (lemongrass) and daun pandan, giving it a uniquely Malaysian twist. Perfect for vegetarians, it fits seamlessly into a balanced diet while still delivering bold flavours reminiscent of Malaysia’s vibrant food culture.
Bahan-bahan(untuk 4-5 pieces per serving)
- 200g Tempe (tempeh) (Cut into 0.5cm slices)
- 1/2 cup Tepung jagung (cornstarch) (For extra crispiness)
- 1/4 cup Tepung gandum (all-purpose flour)
- 1/2 tsp Kunyit serbuk (turmeric powder)
- 2 cloves Bawang putih (garlic) (Finely minced)
- 1 stalk Serai (lemongrass) (White part only, finely minced) - pilihan
- 1 leaf Daun pandan (Tied into a knot) - pilihan
- 1/2 tsp Garam (salt) (To taste)
- 1/4 tsp Serbuk lada putih (white pepper powder)
- 1/2 cup Air (water) (Adjust for batter consistency)
- for shallow frying Minyak masak (cooking oil) (Use canola or sunflower for a healthier option)
Arahan
- 1
Slice the tempe into thin, bite-sized pieces (about 0.5cm thick) for even frying.
3 minutes
Uniform slices ensure even cooking and maximum crispiness.
- 2
In a mixing bowl, combine tepung jagung, tepung gandum, kunyit serbuk, garam, serbuk lada putih, and minced bawang putih. Optional: Add serai and tie daun pandan into a knot for added aroma.
4 minutes
Mix dry ingredients thoroughly before adding water for a smooth batter.
- 3
Gradually add air to the flour mixture, whisking until a smooth, thick batter forms.
2 minutes
Batter should coat the back of a spoon but not be too runny.
- 4
Heat minyak masak in a shallow frying pan on medium heat. Add pandan leaf to infuse oil with fragrance.
3 minutes
Use just enough oil to cover the base for a healthier shallow fry.
Kenapa hidangan ini sihat
Tempe Goreng Crispy is a health-conscious choice due to its high protein and fibre content, which aids in satiety and muscle maintenance. By using shallow frying and healthier oils, the dish is lower in saturated fat compared to deep-fried versions. Incorporating local aromatic herbs like serai and pandan not only boosts flavour but also adds antioxidants, aligning with balanced Malaysian dietary practices.
Tempe is an excellent source of plant-based protein, fibre, and probiotics, supporting gut health and muscle repair. The use of shallow frying and a cornstarch-based batter reduces overall fat content. This dish is naturally low in cholesterol and free from animal products, making it suitable for vegetarians. Tempe also provides minerals like iron, calcium, and magnesium, as well as B vitamins crucial for energy metabolism.
Petua
- 💡Tip 1: Add a pinch of baking powder to the batter for extra crunch.
- 💡Tip 2: Marinate tempe slices in a little soy sauce before battering for deeper flavour.
- 💡Tip 3: Use fresh tempe for best texture and taste; avoid overcooking to retain nutrients.
Penyimpanan & hidangan
Store leftover Tempe Goreng Crispy in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness. Avoid microwaving to prevent sogginess.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
