JUST 3 INGREDIENTS | CRISPY FRIED TEMPEH LAST 2 MONTHS
ONLY 3 INGREDIENTS | CRISPY FRIED TEMPEH LAST 2 MONTHS
BUSINESS IDEA | #TempeGorengCriuk Without Flour 3 Ingredients | Crispy Fried Tempe with Nasi Gandul | Mama Cetar Fried Tempe
What's going viral on TikTok... Try making it, it's really delicious. It's also super easy and foolproof. If you want to try it, here's the recipe, I hope it's helpful 😊🙏
❤️INGREDIENTS
👉2 Tempe Blocks, each block weighs about 300 grams. Use ready-made tempeh to prevent it from falling apart.
👉500 ml or about 2 glasses of water
👉2 to 3 tsp Salt, to taste. If you like, you can add ½ to 1 teaspoon of MSG, optional.
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❤️NOTE:
👉If sold, 1 tempeh can be priced at IDR 2,000. In my area, the price for one block of tempeh mentioned above is IDR 5,000. This doesn't include cooking oil. Basically, please adjust your budget based on your capital and market share in your area.
👉Using an oven isn't mandatory. Baking after the tempeh has cooled is used if the tempeh is soft or undercooked, making it less crispy and runny when cooled.
In fact, if the tempeh is fried until crispy inside and out, it can be crispy and crunchy without further oven baking. However, if the tempeh is soft, you can fix it by baking it in the oven.
Another method, besides oven-frying, is to use the double-frying technique. This applies to all crispy fried foods. Here's how: Heat oil to around 170 degrees Celsius. Then, fry the tempeh over medium-high heat, stirring frequently, for just 1 minute. Then, remove from the heat. Hopefully, the tempeh will be crispy again. And once it's cool, wrap it tightly so it doesn't go limp again. NOTE.
👉The quality of the tempeh you use is also crucial. Use the type of tempeh commonly used for dry tempeh or tempeh chips, which when fried can remain a beautiful yellow but crispy. In our area, in Madiun, the best tempeh for dry tempeh and tempeh chips is the tempeh with the RED GLASSES PICTURE like the one in the video. I bought mine at Dolopo market, which is sold by a man wearing glasses from West Java. I once tried using another tempeh that was wrapped in leaves and looked pretty, but it turned out that after frying, the result darkened quickly, and the texture was tough and flaky, not crispy enough, even though it was fried until it was burnt, it still wasn't crispy enough, Greetings. Likewise, when I go back to Lampung, in our village, the tempeh also tends to darken quickly when fried and the results are not crispy. It can't be brittle like the tempeh in Madiun here. Well, in Malang, it's different. I saw at my sister's place, the tempeh is really good, it's fried quickly and crispy and the color is beautiful. So the point is, use good quality tempeh, for crispy and beautiful tempeh results. NOTE.
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