foto: YouTube/Acil Jawi
Brilio.net - Tempeh is one of the favorite food ingredients of many people. In addition to being easy to find, the price is also affordable. No wonder tempeh is often processed into everyday side dishes.
Tempeh can be cooked in various ways, from stir-fried, made into soup, grilled, steamed, to fried. Well, fried tempeh is the most practical choice because it only uses simple spices, but the results are still delicious and suitable to be eaten with warm rice.
To make it more flavorful, many people usually marinate tempeh in a spice solution before frying it. But this method takes longer. If you want a more practical way, there is another trick that can make fried tempeh still tasty without having to marinate it first.
Not only that, there are also those who coat tempeh with wheat flour. This aims to make the fried tempeh produced have a long-lasting crispy texture.
But it turns out there is a more practical way to make delicious and long-lasting crispy fried tempeh. This method was shared by YouTube user Acil Jawi. Even without being coated with flour and marinated first, the resulting fried tempeh still looks tempting and long-lasting crispy, you know.
As reported by BrilioFood from YouTube Acil Jawi, cut the tempeh that will be processed. For the cuts, you can adjust them according to your taste.
"If I were cut with the thickness of 1 finger joint," said the account owner.
photo: YouTube/Acil Jawi
Take one by one the pieces of tempeh and then cut on both sides of the surface. This aims so that the spice solution can be absorbed into the tempeh perfectly later.
photo: YouTube/Acil Jawi
Next, put 3 cloves of garlic, coriander, and enough salt into the mortar. Grind until all ingredients are smooth. Once done, add a little water, then stir until evenly mixed.
"If you want it to be delicious, you also have to use a lot of coriander," he explained.
photo: YouTube/Acil Jawi
Now, put all the tempeh pieces into the spice solution. Flip the tempeh over so that the entire surface is exposed to the spice solution.
photo: YouTube/Acil Jawi
If it feels even, immediately put the tempeh pieces into the hot cooking oil. During the frying process, use medium heat to produce a crispy fried tempeh texture. Don't forget to turn it over so that the tempeh cooks evenly.
photo: YouTube/Acil Jawi
When the entire surface looks golden brown, immediately lift the fried tempeh with a strainer. Drain for a while until all the cooking oil content goes down. Finally, move the fried tempeh to a serving plate.
photo: YouTube/Acil Jawi
FAQ about how to make crispy fried tempeh that lasts a long time1. Why does fried tempeh quickly become soft after being fried?
Tempeh can quickly become soft if it absorbs too much oil when fried or is placed in a closed container while it is still hot. It is best to drain the tempeh until it is completely dry before storing it.
2. How to make fried tempeh stay crispy longer without flour?
Use a lot of coriander seasoning, make sure the tempeh is soaked briefly in the seasoning so that it absorbs, then fry over medium heat until golden brown. Don't forget to drain it with a strainer so that excess oil drops.
3. Do you have to soak tempeh in spices for a long time before frying it?
Not necessary. Soaking the tempeh in the spice solution for 1015 minutes is enough to make it more savory without making it mushy.
4. Why does fried tempeh often crack or fall apart?
Tempeh can break if cut too thinly or stirred too often while frying. Use a thickness of about 1 finger joint and flip only once when half cooked to keep it intact.
5. What kind of oil is best used for frying tempeh?
Oil with a high smoke point such as palm oil or coconut oil is perfect for frying tempeh to make it crispy. Make sure the oil is really hot before adding the tempeh so that the result is not oily and remains crispy.
(brl/tin)
