Tempe Crispy Penyet Recipe
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Tempe | 1 papan, sliced into 1 cm thickness |
| Marinade Ingredients | Quantity |
|---|---|
| Oyster sauce | 1 tbsp |
| Ground pepper | 1/2 tsp |
| Granulated sugar | 1/4 tsp |
| Salt | 1/4 tsp |
| Water | 100 ml |
| Coating Ingredients | Quantity |
|---|---|
| All-purpose flour | 100 g |
| Cornstarch | 30 g |
| Ground pepper | 1/2 tsp |
| Garlic powder | 1 tsp |
| Batter Ingredients | Quantity |
|---|---|
| Egg | 1, beaten |
| Chili Paste Ingredients | Quantity |
|---|---|
| Green bird’s eye chili | 15 (to taste) |
| Shallots | 3 cloves |
| Salt | 1/4 tsp or to taste |
| Granulated sugar | 1/4 tsp or to taste |
Instructions
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Marinate the Tempe: In a bowl, mix all the marinade ingredients. Add the sliced tempe and let it marinate for about 15 minutes.
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Prepare the Coating: In a separate bowl, combine all the coating ingredients and sift to ensure even distribution.
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Coat the Tempe: Drain the tempe from the marinade. Dust it with the coating mixture, then dip it in the beaten egg, lifting it out gently. Return the tempe to the coating mixture, pressing lightly to adhere the flour.
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Fry the Tempe: Heat oil in a frying pan. Once hot, carefully add the coated tempe and fry until golden brown and cooked through. Remove and drain on paper towels.
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Make the Chili Paste: In the same oil, fry the green chilies and shallots for about 2 minutes. Remove from heat.
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Pound the Chili Paste: Using a mortar and pestle, coarsely crush the fried chilies and shallots together with salt and sugar. If desired, add bouillon seasoning for extra flavor.
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Combine: Gently mix the crispy tempe into the chili paste, pressing lightly to combine flavors.
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Serve: Tempe Crispy Penyet is best enjoyed hot with a serving of warm rice.
Enjoy your flavorful and crispy tempe penyet!
