Indonesian tempe recipes
Crispy Tempe Kucai Bites: Flavorful Chive-Crusted Tempeh Treats
Tempe Tepung Kucai: A Flavorful Delight
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 papan |
| Kucai (Chinese chives) | 1/2 bunch |
| All-purpose flour | 4 tablespoons |
| Rice flour | 2 tablespoons |
| Tapioca flour | 2 tablespoons |
| Ground coriander | 1 teaspoon |
| Water (cooked) | As needed |
| Salt | To taste |
| Sugar | To taste |
| Mushroom seasoning | To taste |
| Cooking oil | For frying |
Instructions
- Prepare the Tempe: Slice the tempe according to your preference and set it aside.
- Chop the Kucai: Finely cut the kucai and combine it with the flours and ground coriander in a mixing bowl.
- Mix the Batter: Gradually add water to the mixture, stirring until you achieve a smooth batter. Be careful not to make it too runny.
- Coat the Tempe: Dip the sliced tempe into the batter until fully coated.
- Fry: Heat oil in a pan over medium heat. Fry the coated tempe until golden brown and crispy. Remove and drain excess oil on paper towels.
- Serve: Plate your delicious Tempe Tepung Kucai and enjoy this delightful dish warm!
This dish perfectly combines the savory flavors of tempe with the aromatic kucai, making it a fantastic snack or appetizer that everyone will love! 💗
