Brilio.net - Tempe mendoan is known as a savory snack that is delicious when eaten warm. Although traditionally made with its characteristic soft texture, many people prefer the crispy or crunchy version. Crispy tempe mendoan provides a crunchy sensation in every bite, making it even more appetizing. It is no wonder that many people fry it longer to make the texture drier.
However, there is a challenge in maintaining the crispiness of tempeh mendoan. After cooling, the texture tends to become soft, less appetizing, and even feels oily. If fried directly in oil that is not hot enough or for too long, regular tempeh can also end up with a texture that is not crispy and absorbs too much oil. This condition often makes people look for alternative cooking methods so that the results remain delicious and last longer.
As a solution, many people now choose to re-cook tempeh mendoan using an air fryer. With this method, tempeh can be crispy again without the need for additional excess oil. But if there is no air fryer at home, you can use another more practical method, you know.
An Instagram user @siti_setyowati_ once revealed a trick to warm up tempeh mendoan even without an air fryer. To make it crispy again and not oily, this tempeh mendoan can be fried using a special technique. Well, this technique tends to be easy to practice and without special tools.
As reported by BrilioFood from Instagram @siti_setyowati_ on Monday (3/2), the first thing to do is cut the mendoan into pieces. Well, this is very important to increase the crispy texture of the mendoan when fried. The smaller the shape, the crispier and less mushy the texture will be.
photo: Instagram/@siti_setyowati_
In the video, Instagram user @siti_setyowati_ cuts the mendoan lengthwise. For one mendoan, you can cut it into 4 pieces. After that, set it aside first.
photo: Instagram/@siti_setyowati_
Next, pour enough oil in a frying pan and heat it over medium heat. Once it is hot, then add the mendoan that has been cut into pieces. Then fry until the mendoan is crispy again and feels lighter. After that, remove and drain.
"It's crunchier and tastes even better," said Instagram @siti_setyowati_.
photo: Instagram/@siti_setyowati_
Keeping tempeh mendoan crispy after frying and when it is cold requires a few tricks so that the texture does not quickly become soft or oily. If not eaten immediately, place the tempeh mendoan in an open container or on a paper base to keep it dry. Do not close it in an airtight container while it is still warm, because the trapped hot steam can make it soft quickly. By doing so, tempeh mendoan can stay crispy longer and still be delicious even when it is no longer hot.
