KOMPAS.com – Tempeh is suitable for frying with flour as a side dish or snack served with soy sauce.
You can make creamy tempeh using tempeh, coconut milk, bay leaves, lemongrass, garlic, shallots, candlenuts, coriander and tapioca flour.
The combination of coconut milk with tapioca flour or starch will make tempeh crispier than using rice flour.
Check out the following recipe for creamy tempeh, quoted from the book “100 Menus for Tofu and Tempeh” (2008) by Dra. Ch. Didit Setyawati published by PT. Mediatama Gradient.
Also read:
Material:
- 500 grams tempeh, cut into pieces
- 500 ml thin coconut milk
- 2 bay leaves
- 2 stalks lemongrass, bruised
- Cooking oil
Ground spices:
- 8 cloves of garlic
- 4 red onions
- 4 candlenuts
- 2 tsp coriander
- 1 tsp fig
Cream Ingredients:
- 350 ml tempeh cooking water
- 3 tbsp tapioca flour/starch
- 1 egg
Also read:
1. Boil tempeh with coconut milk, ground spices, bay leaves, lemongrass and salt. Cook until absorbed. Remove tempeh, drain.
2. Take 350 milliliters of coconut milk, add tapioca flour or starch. Stir well. Always use tapioca flour or starch for crepes because the results will be even crispier.
Using rice flour tends to make fried tempeh too tough.
3. Dip the tempeh in the flour mixture, fry in hot oil until brown. Lift.
