(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 food). Usually people dip them into sweet-spicy soy sauce but I personally think it's too sweet that way so I just pour a bit on top.
Utensils: wok, wooden spoon/tongs, bowl, knife, cutting board.
(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 food). Usually people dip them into sweet-spicy soy sauce but I personally think it's too sweet that way so I just pour a bit on top.
Utensils: wok, wooden spoon/tongs, bowl, knife, cutting board.
Open in Cookpad AppSteps
- 1
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
- 2
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.
- 3
Heat the oil on your wok, check whether they are hot enough by dropping some batter and they bubble.
- 4
Coat tempeh slices with the batter, ensure that each slice has enough leeks on both sides, fry until yellow brown.
- 5
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)
- 6
S
Cooksnaps
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