Tempe Mendoan

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Prepare the tempeh by slicing it very thinly, about 2-3mm thick. You should get 10-12 pieces from a standard block.

   Oko 5 min

   Napomena kuhara: Using a sharp knife will help achieve even, thin slices.

2. 2

   In a medium bowl, combine the all-purpose flour, rice flour, minced garlic, coriander powder, turmeric powder, salt, and white pepper.

   Oko 1 min

3. 3

   Gradually add the water to the dry ingredients, whisking continuously until you have a smooth batter with a consistency similar to pancake batter.

   Oko 2 min

   Napomena kuhara: Avoid lumps by adding water slowly and mixing well.

4. 4

   Stir in the sliced scallion into the batter.

5. 5

   Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches about 170°C (340°F).

   Oko 5 min

   Napomena kuhara: The oil is hot enough when a drop of batter sizzles immediately.

6. 6

   Dip each slice of tempeh into the batter, ensuring it is fully coated.

   Oko 2 min

   Napomena kuhara: Allow any excess batter to drip off before frying.

7. 7

   Carefully place the battered tempeh slices into the hot oil, frying a few pieces at a time to avoid overcrowding the pan.

8. 8

   Fry for 1-2 minutes on each side, or until the batter is lightly golden and crispy but the tempeh remains soft inside. This is a quick fry, so do not overcook.

   Oko 4 min

   Napomena kuhara: Mendoan means 'half-cooked' or 'under-fried', so don't let it get too dark.

9. 9

   Remove the fried tempeh mendoan from the oil and place them on a wire rack lined with paper towels to drain excess oil.

   Oko 1 min

   Napomena kuhara: Serve immediately while warm for the best taste and texture.