Tempe Mendoan Hot and Spicy
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 250 grams |
| Sasa Serbaguna “Hot & Spicy” | 1 cup |
| Salt | To taste |
| Water | As needed |
| Cooking Oil | For frying |
Instructions
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Prepare the Wet Batter: In a mixing bowl, pour in the Sasa Serbaguna “Hot & Spicy” seasoning. Gradually add a little water and a pinch of salt, then mix well until you achieve a smooth batter.
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Slice the Tempe: Thinly slice the tempe into desired shapes, ensuring even thickness for uniform cooking.
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Coat the Tempe: Submerge the sliced tempe into the wet batter, making sure each piece is fully coated.
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Prepare the Dry Coating: On a separate plate, leave some Sasa Serbaguna “Hot & Spicy” seasoning aside (without adding water).
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Coat with Dry Mix: Remove the coated tempe from the wet batter and roll it in the dry seasoning, ensuring each slice is thoroughly coated.
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Fry the Tempe: Heat a generous amount of cooking oil in a frying pan over medium heat. Once hot, carefully place the coated tempe slices into the oil.
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Drain and Serve: Fry until golden brown and crispy. Once cooked, remove the tempe from the oil and let it drain on paper towels.
Your Tempe Mendoan Hot and Spicy is now ready to enjoy! Serve it warm as a delicious snack or side dish.
