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Fast Guide to Preparing Appetizing Tempeh with flour batter (TEMPE KEMUL)

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Tempeh with flour batter (TEMPE KEMUL)

We hope you got benefit from reading it, now let's go back to tempeh with flour batter (tempe kemul) recipe. You can cook tempeh with flour batter (tempe kemul) using 19 ingredients and 4 steps. Here is how you achieve it.

To make an unforgettable Tempeh with flour batter (TEMPE KEMUL), here are the components required:

  1. Provide 300 gr of tempe (1 stick), cut to taste with a thickness of ½ cm.
  2. Prepare of Basil leaves.
  3. Get of Cayenne peppers.
  4. Use of Oil for frying.
  5. You need of BATTER:.
  6. Get 200 gr of flour.
  7. You need 50 gr of rice flour.
  8. Get 2 of leeks (or 7 stalks of chives), thinly sliced/short.
  9. Prepare 1/2 tsp of chicken flavoring.
  10. Get 1/4 tsp of ground pepper.
  11. You need 175 ml of thick coconut milk.
  12. Use of GROUND SPICES:.
  13. Take 4 cloves of garlic.
  14. Prepare 8 of shallots.
  15. Provide 1 cm of kencur.
  16. Provide 1 section of turmeric.
  17. You need 3 pcs of candlenut.
  18. Provide 2 tsp of coriander.
  19. Use 1 tsp of salt (to taste).

After readying the materials, next you are good to make your appetizing Tempeh with flour batter (TEMPE KEMUL) by following the guidances below:

  1. Mix the ground spices and batter ingredients up evenly, add a little water if necessary. Try not to let the flour clump..
  2. Heat the oil. Dip tempeh in batter, and fry over medium heat..
  3. Once the color is golden yellow and cooked, remove tempeh and drain..
  4. Serve tempeh with cayenne peppers and basil..

Dip the tempeh in batter until it cover all & then fry the tempeh in hot frying oil until golden brown. Remove from heat and transfer to paper towel for removing the excess oil. Serve while still hot with spicy dipping sauce if desired. Basic batter used in mendoan usually uses only flour and water mixed with spices like garlic, coriander, salt and flavorings that have been ground. The differences in batter ingredients also result in making kemul tempeh crisp (sometimes tend to be harsh), while mendoan tempeh tends to be soft.

Recipe : Tempeh with flour batter (TEMPE KEMUL)

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