Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, (leek) tempe/ tempeh mendoan. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for (Leek) Tempe/ Tempeh Mendoan. I made this with the banana fritters last time as I did a big batch frying. Part of #mycookbook fried food repertoire. When I feel chaotic I eat this with sweet soy sauce and grated cheddar (my mother would get angry as I "ruin" perfectly nice. (Leek) Tempe/ Tempeh Mendoan.
(Leek) Tempe/ Tempeh Mendoan is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. (Leek) Tempe/ Tempeh Mendoan is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook (leek) tempe/ tempeh mendoan using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make (Leek) Tempe/ Tempeh Mendoan:
- Prepare 200 g tempeh, sliced as thin as possible
- Prepare Leeks, chopped, about 1 finger long (originally spring onions)
- Make ready 5 cloves garlic
- Prepare 1/2 medium onion chopped (traditionally called for shallots)
- Get 6 tbsp self rising flour
- Prepare 6 tbsp rice flour
- Prepare 300 ml(?) vegetable oil
- Make ready 1 tsp Salt (or to taste?)
- Take 1/4 tsp sugar
- Make ready 1/2 tsp pepper (or to taste?)
- Take 1 tsp coriander powder
- Prepare 1 tsp turmeric
- Take 1 tsp galangal paste
- Get 150 ml(?) Water
- Take Sweet soy sauce +chopped chillies as garnish
Mendoan means cooking with hot plenty of hot oil and cooking in a fast time so the. And cook this tempe mendoan is so easy. Just cut the leek or spring onion into a small pieces, and mix it with the flour, if you want it, you can add pepper, then add water, cold water is better. Thin slices of tempeh —fermented soybean product—are dipped in batter that is enriched with ground coriander, sliced scallions, and garlic before they are deep-fried.
Instructions to make (Leek) Tempe/ Tempeh Mendoan:
- Mince garlic and onion, mix with salt, pepper, and all the ingredients other than the leeks, flour, and tempeh, with mortar and pestle/food processor if you have them
- Mix the spices into the flour mixture, add chopped leeks. Add water until the batter is runny but doesn't drip if you try dropping it from your spoon.
- Heat the oil on your wok, check whether they are hot enough by dropping some batter and they bubble.
- Coat tempeh slices with the batter, ensure that each slice has enough leeks on both sides, fry until yellow brown.
- Eat as snacks or with steamed rice, wide a side of soy sauce or you can try my way I guess (with some cheese but definitely far from traditional)
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Just cut the leek or spring onion into a small pieces, and mix it with the flour, if you want it, you can add pepper, then add water, cold water is better. Thin slices of tempeh —fermented soybean product—are dipped in batter that is enriched with ground coriander, sliced scallions, and garlic before they are deep-fried. Tempeh mendoan originates from the city of Purwokerto in Central Java, Indonesia. Most people consider tempeh mendoan as a snack, and is one of the more popular Indonesian street food, for good reason. Imagine tempeh, coated with a layer of spiced batter, and deep-fried in hot oil until it develops a crispy, crunchy, and super savory skin.
So that’s going to wrap it up with this special food (leek) tempe/ tempeh mendoan recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
