Steps to Prepare Speedy Tempeh with flour batter (TEMPE KEMUL)

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, Steps to Prepare Quick Tempeh with flour batter (TEMPE KEMUL). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tempeh with flour batter (TEMPE KEMUL), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tempeh with flour batter (TEMPE KEMUL) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tempeh with flour batter (TEMPE KEMUL) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tempeh with flour batter (TEMPE KEMUL) estimated approx 25 mins.

To get started with this recipe, we have to first prepare a few components. You can have Tempeh with flour batter (TEMPE KEMUL) using 19 ingredients and 4 steps. Here is how you cook that.

Tempeh Kemul are snacks made from tempeh fried in a flour batter. KEMUL, in Javanese means "blanket". In Wonosobo, tempeh kemul is sold by street venders as a companion for Bakso or Mie ongklok and sometimes also sold separately. These are very popular with the public as well as with tourists in Wonosobo, either foreign or domestic. Tempeh kemul is a favorite food for the people of Indonesia, and usually served hot. Tempe kemul can be served as a side dish to accompany warm rice, or as a snack accompanied by a green chili. Tempe kemul along with Geblek and Mie ongklok, identical to Wonosobo. Tempe kemul uses wheat flour, rice flour, and the most important is the wet tapioca (derived from the juice of grated cassava). Seasonings used are even more complete, namely: garlic, coriander, turmeric, candlenut, a little kencur, salt and flavorings. And to add flavor and aroma, chopped chives can also be used. But when it is hard to get chives, you can also use finely sliced scallions. There is a dish similar to tempeh kemul, called "tempeh mendoan." Although at first glance it seems no different, if we look closely, there are some differences, like color (mendoan tends to be white, and tempe kemul yellowish), batter (mendoan uses flour with herbs and water, and tempeh kemul uses a mixture of flour and rice flour together with other ingredients), seasoning (spicy mendoan simple, tempeh kemul slightly incomplete) and texture (mendoan tend to be soft, and tempeh kemul crisp).

Ingredients and spices that need to be Make ready to make Tempeh with flour batter (TEMPE KEMUL):

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

Steps to make 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.

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