Resep Tempe Kemul (Wonosobo Style Fried Tempeh)
Lama memasak: 30 menit
Porsi: 4 orang
Perkiraan biaya: Rp. 10.000
Level kesulitan: 🌟
Bahan-bahan:
- 1 papan tempe
- 50 gr kucai/ daun bawang
- 4 sdm tapioka
- 6 sdm terigu
- 1 sdt garam
- 1/2 sdt ketumbar bubuk
- 300 ml air
Bumbu halus:
- 2 siung bawang putih
- 10 gr kencur
- 2 ruas jari kunyit
Cara membuat:
- Siapkan bumbu halus, sisihkan. Campurkan tepung, kucai yang sudah diiris, bumbu halus, dan sisa bumbu lainnya.
- Tambahkan air sedikit demi sedikit sambil di aduk hingga rata, dan menjadi adonan yang cukup encer, tapi tidak terlalu encer, untuk tekstur yang krispi saat digoreng. Sisihkan.
- Iris tempe dengan ketebalan sekitar 0,5 cm, setelah itu masukan satu persatu ke dalam adonan tepung, sambil dibalur hingga rata.
- Panaskan minyak, kemudian tempelkan tempe disisi wajan sambil dikucuri adonan basah tipis-tipis.
- Goreng hingga matang dan garing. Siap disajikan.
Slightly different from mendoan tempeh, this kemul tempeh has a crispier and crunchier texture. The taste of spices from the spices makes this fried tempeh flour naturally savory. Come on, try it!
Cooking time: 30 minutes
Servings: 4 people
Estimated cost: IDR 10,000
Difficulty level: 🌟
Ingredients:
- 1 tempeh board
- 50 gr chives / spring onions
- 4 tbsp tapioca
- 6 tbsp flour
- 1 tsp salt
- 1/2 tsp coriander powder
- 300 ml water
Fine spices:
- 2 cloves of garlic
- 10 gr aromatic ginger
- 2 finger joints of turmeric
How to make:
- Prepare the fine spices, set aside. Mix the flour, sliced chives, fine spices, and the remaining spices.
- Add water little by little while stirring until smooth, and become a fairly runny dough, but not too runny, for a crispy texture when fried. Set aside.
- Slice the tempeh with a thickness of about 0.5 cm, then put one by one into the flour mixture, while coating it evenly.
- Heat the oil, then stick the tempeh on the side of the pan while pouring a thin layer of wet dough.
- Fry until cooked and crispy. Ready to serve.
Komentar
Posting Komentar