Tempeh with flour batter (TEMPE KEMUL)
Tempeh with flour batter (TEMPE KEMUL)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tempeh with flour batter (tempe kemul). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tempeh with flour batter (TEMPE KEMUL) is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Tempeh with flour batter (TEMPE KEMUL) is something which I’ve loved my entire life.

Tempeh or tempe is a traditional Indonesian soy product that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Mix all ingredients except tempeh and shallots.

To get started with this recipe, we must first prepare a few ingredients. You can have tempeh with flour batter (tempe kemul) using 19 ingredients and 4 steps. Here is how you cook that.

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

Steaming tempeh before baking or grilling it helps it soak up a marinade and infuse it with extra flavor. In this recipe, I use a simple mixture of tamari or soy sauce, rice vinegar, maple syrup, olive oil, and sriracha. The most common tempeh is made from fermented soybeans. However, traditionally other ingredients such as ampas tahu (tofu dregs), ampas kelapa (coconut dregs) and peanuts may be used in a fashion similar to the tempeh making process, although perhaps using.

Instructions to make Tempeh with flour batter (TEMPE KEMUL):
  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.

Fried Tempeh in spicy sauce ( Kering tempe ) Indonesian recipes Tempeh Kecap - Fried Tempeh In Sweet Soy Sauce With Tempeh, Lemongrass, Bay Leaves, Red Chilies, Salt, Palm Sugar, Sweet Soy Sauce, Oil, Shallots, Garlic, Galangal. Tempeh, or tempe in some literature, is made by fermenting dehulled and cooked soybeans with mold, Rhizopus sp. Freshly prepared tempeh is a cake-like product, covered and penetrated completely with white mycelium, and has a clean, yeasty odor. When sliced and deep-fat fried, it has a nutty flavor.

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