Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, (leek) tempe/ tempeh mendoan. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
(Leek) Tempe/ Tempeh Mendoan is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. (Leek) Tempe/ Tempeh Mendoan is something which I have loved my whole life.
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 ingredients. You can cook (leek) tempe/ tempeh mendoan using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make (Leek) Tempe/ Tempeh Mendoan:
- Make ready 200 g tempeh, sliced as thin as possible
- Prepare Leeks, chopped, about 1 finger long (originally spring onions)
- Get 5 cloves garlic
- Prepare 1/2 medium onion chopped (traditionally called for shallots)
- Take 6 tbsp self rising flour
- Prepare 6 tbsp rice flour
- Prepare 300 ml(?) vegetable oil
- Prepare 1 tsp Salt (or to taste?)
- Take 1/4 tsp sugar
- Prepare 1/2 tsp pepper (or to taste?)
- Make ready 1 tsp coriander powder
- Take 1 tsp turmeric
- Prepare 1 tsp galangal paste
- Get 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. 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 is going to wrap this up with this exceptional food (leek) tempe/ tempeh mendoan recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
