Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, (leek) tempe/ tempeh mendoan. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
(Leek) Tempe/ Tempeh Mendoan is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. (Leek) Tempe/ Tempeh Mendoan is something that I’ve loved my entire life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we have to first prepare a few components. You can have (leek) tempe/ tempeh mendoan using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make (Leek) Tempe/ Tempeh Mendoan:
- Get 200 g tempeh, sliced as thin as possible
- Make ready Leeks, chopped, about 1 finger long (originally spring onions)
- Prepare 5 cloves garlic
- Take 1/2 medium onion chopped (traditionally called for shallots)
- Take 6 tbsp self rising flour
- Make ready 6 tbsp rice flour
- Get 300 ml(?) vegetable oil
- Prepare 1 tsp Salt (or to taste?)
- Prepare 1/4 tsp sugar
- Get 1/2 tsp pepper (or to taste?)
- Take 1 tsp coriander powder
- Prepare 1 tsp turmeric
- Get 1 tsp galangal paste
- Make ready 150 ml(?) Water
- Prepare 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. We eat this by dipping mendoan tempe into sambal kecap. Every person has a different kind of flours to make mendoan tempe, some use mixture rice flour with all purpose flour, some use all purpose flour, some use self-raising flour, and I myself use cake and pastry flour. Tempeh mendoan originates from the city of Purwokerto in Central Java, Indonesia.
So that’s going to wrap it up with this exceptional food (leek) tempe/ tempeh mendoan recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
