KOMPAS.com – Mendoan tempeh is suitable to be eaten while it is still warm, especially when the dough is still a little crunchy after frying. This snack can also be made to fill time on the weekend.
If you are bored with the usual mendoan tempeh recipe, you can add turmeric leaves to make it more special and spiced.
Check out the recipe and how to make tempeh mendoan turmeric leaves, quoted from the page Delicious DishFriday (22/11/2024).
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Material:
- 300 gr tempeh (cut into thin strips measuring 6 cm x 10 cm)
- 2 stalks turmeric leaves (sliced)
- 300 gr wheat flour
- 25 gr rice flour
- 35 gr sago flour
- 1 tsp turmeric powder
- 450 ml water
- 800 ml oil (for frying)
Ground spice ingredients:
- 2 roasted candlenuts
- 2 cloves of garlic
- 1/2 tsp coriander
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp granulated sugar
- 2 cm galangal
- Mix the ground spices with turmeric leaves, wheat flour, rice flour, sago flour, turmeric powder and water.
- Heat oil in a frying pan. Put the tempeh into the mixture, then fry in the pan. Cook until tempeh is cooked and golden yellow. Remove, drain, serve while still hot.
Also read:
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