Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, (leek) tempe/ tempeh mendoan. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
(Leek) Tempe/ Tempeh Mendoan is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. (Leek) Tempe/ Tempeh Mendoan is something which I’ve 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 recipe, we must prepare a few components. You can cook (leek) tempe/ tempeh mendoan using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make (Leek) Tempe/ Tempeh Mendoan:
- Take 200 g tempeh, sliced as thin as possible
- Prepare Leeks, chopped, about 1 finger long (originally spring onions)
- Prepare 5 cloves garlic
- Take 1/2 medium onion chopped (traditionally called for shallots)
- Make ready 6 tbsp self rising flour
- Make ready 6 tbsp rice flour
- Take 300 ml(?) vegetable oil
- Take 1 tsp Salt (or to taste?)
- Prepare 1/4 tsp sugar
- Get 1/2 tsp pepper (or to taste?)
- Make ready 1 tsp coriander powder
- Make ready 1 tsp turmeric
- Prepare 1 tsp galangal paste
- Make ready 150 ml(?) Water
- Make ready 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. Cut the tempeh veeeeery thin, while you do that, you can heated the oil at the frying pan. (Tempe mendoan) Tempeh mendoan is a variety of fried tempeh that hails from Purwokerto.
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)
- S
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. Cut the tempeh veeeeery thin, while you do that, you can heated the oil at the frying pan. (Tempe mendoan) Tempeh mendoan is a variety of fried tempeh that hails from Purwokerto. 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.
So that is going to wrap it up for this exceptional food (leek) tempe/ tempeh mendoan recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
