Resep Tempe Mendoan Anti Gagal

The result of the unique and delicious Tempeh Mendoan recipe? Anti-Fail Tempeh Mendoan Recipe Recently searched by friends around us, probably one of you. People have used the internet from smartphones to display photo information for issuing ID cards. Well, this time I will make a guide to make tempeh mendoan recipe, very delicious to eat, it is not difficult, but it is not elegant either. If improperly processed, Erkelema will be tasteless and Aspont Kindu will not taste good. While delicious Tempe Mendoan must have an aroma and flavor that can be adapted to our taste.

There are several factors that affect the quality of tempeh mendoan, from the type of ingredients, the addition of fresh ingredients, and the method of preparation of the dish. Don't worry if you want to take delicious tempeh mendoan with you everywhere because as long as you know the trick, this fresh dish can be a special treat. Below is an image of Tempe Mendoan that may accompany the concept.

Well this time we're going to try it, we're going to make your own Tempe Mendoan at home. Still made with simple ingredients, this food can provide health-supporting benefits for your body and your family. You can get tempeh mendoan with 9 ingredients and 7 heating steps. This is how it goes in the sequel.

Want to make Tempe Kriuk2 for dinner, friend Mr. Boss just got home from work, make this Tempe Mendoan. It's fast, simple, very simple, not complicated.

Correct Ingredients and Spices for Heating Tempe Mendoan:

1. 1 board of temp
2. 1/2 teaspoon coriander rounds/powder
3. 1 part of turmeric
4. Waiting for 3-4 garlic cloves
5. 2 walnuts
6. 10 tablespoons wheat flour
7. Sufficient water to thin the dough.
8. Adequate salt and aroma
9. 1 spring onion, chopped (discard)

Steps to make Tempe Mendoan

1. Grind/blend the spices until smooth (cilantro, turmeric, garlic and candlenut), add salt and taste. If you are using a blender, mix water, not oil.
2. Prepare a base pot, pour flour, mix powdered spices and cover with tobacco water. Thicken the centenarian but not the cold. You can add chopped onions. Taste the dough when it becomes salty again.
3. Thin slices of tempeh. If you want crisp results, try not to go too thick. Or it can also be thick slices of saucine flavor.
4. Heat cooking oil on medium flame. Try deep frying with a lot of oil.
5. Dip the chopped tempeh in the flour. For a puffy tempeh, add a generous amount of thick Atana tempeh to the center of the pan.
6. Batch about 7-8 tempeh in a pan / depending on the capacity of each pan. Fry until golden. Elevator, steps
7. Ready to serve with other side dishes and vegetables.

Don't you want? Easy right? This is the Tempe Mendoan Way that you can practice at home. Good morning!