Tempe Kemul Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 8 slices |
| Mendoan flour mix (or homemade batter) | As needed |
| Scallions (or chives) | 6 stalks |
| Ice-cold water | As needed |
| Ground turmeric (or freshly grated) | A pinch |
Instructions:
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Prepare the batter: In a bowl, mix the mendoan flour with the turmeric and sliced scallions (or chives). Add ice-cold water little by little to the mixture, stirring until you get a smooth and slightly thick consistency.
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Coat the tempeh: Dip the slices of tempe into the batter, making sure they are evenly coated.
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Fry the tempeh: Heat oil in a frying pan over medium heat. Once the oil is hot, fry the battered tempeh slices until golden brown and crispy on the outside. This should take around 3–4 minutes per side, depending on the thickness of your tempeh slices.
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Serve: Once the tempeh is crispy and cooked through, drain on paper towels to remove excess oil.
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Enjoy: Serve the crispy tempeh with a side of Mie Ongklok (a traditional noodle dish), or enjoy them on their own as a snack or appetizer.
Tip: The recipe for Mie Ongklok has already been uploaded if you’d like to pair it with this delightful dish!
