Ingredients

200 g tempeh, steamed and ground

1 1/2 cup all purpose flour

1/2 cup margarine

1 cube chicken bouillon

1/2 cup water

salt and pepper (1 teaspoon each)

oil (for frying)

Method

1. Steam tempeh for 20 minutes and grind.

2. Mix all purpose, tempeh, margarine, salt and pepper.

3. Dissolve chicken bouillon in a little water. Add to the mixture.

4. Add water gradually. Knead to make a pliable dough.

5. Flatten the dough using rolling pin about 1/2 inch thick. Cut into strips 2-3 inches long.

6. Deep fry in hot oil until golden brown. Drain and reserve as a snack.