The Secret to Make Tempe Kriuk Like Chips Even Without Flour, The results are really delicious

Instagram/@siti_setyowati_

Brilio.net – Tempe has long been one of the favorite food ingredients in many households. In addition to the savory taste and the texture is solid, tempeh is also easily processed into various kinds of dishes. Of the many ways to cook it, fried is the most commonly used choice because it is practical and suits the tongue of many people.

Interestingly, fried tempeh is often given an additional layer of flour before frying. This flour is considered to make tempeh more crispy and have a tempting texture of crisp. Even so, the use of flour also sometimes makes the tempe texture turn soft when it is cold.

Therefore, some people are starting to look for other recipes to make more crusty fried tempeh. One of them is an Instagram user @siti_setyowati_. Through one of the uploaded videos, he claimed not to use flour to produce fried tempeh that cried like chips.

Curious as to what the recipe is like? Check out how to make it further Briliofood Summarize from Instagram @siti_setyowati_ on Friday (29/8).

1. Mixture of flour mixture.

Photo: Instagram/@siti_setyowati_

First of all, prepare a mixture of 4 tablespoons of rice flour and 1 tablespoon of tapioca flour. This combination is an important key to creating maximum crispness, because rice flour makes it crisp while tapioca gives a crispy texture that is not easily sluggish. So don’t just change the flour, so the results remain crusty.

2. Add seasoning and dissolve with water.

Photo: Instagram/@siti_setyowati_

So that it tastes great, add the seasoning to the flour mixture. Add salt, garlic powder, powdered broth, and coriander powder according to taste, then dissolve it with a little water until the dough is rather runny. The texture of this liquid dough makes tempeh can be thinly wrapped, so the end result is similar to chips.

3. Wrap tempeh with flour.

Slice the thin tempeh so that it is easily fried and the results are more crusty. Dip the tempe pieces into the flour mixture, make sure all the tempeh surfaces are evenly coated. Do not be too thick the dressing, because the thin layer actually makes the crisp more durable.

4. Fry until crisp perfect.

Photo: Instagram/@siti_setyowati_

Heat a little oil in the pan over medium heat, then add tempeh that has been wrapped in flour. Fry until the color of golden yellow and the texture is crisp. Do not rush to be lifted, so the crispy really feels inside.

5. Lift and drain.

Photo: Instagram/@siti_setyowati_

When tempeh is cooked and crisp, immediately remove and drain from oil. Use a filter or paper base so that excess oil is absorbed. As a result, a thin and crispy crispy crispy tempeh is ready to be enjoyed, it’s really good to eat it directly or become a side dish of warm rice.

The crispy fried tempeh is always a favorite, but often only for a while has been sluggish. There are some additional tricks that can help tempeh remain more than longer even though stored.

1. Why are fried tempeh fast foggling even though it has just been fried?

Usually because the oil temperature is less stable when frying. Oil that is too cold makes tempeh absorb a lot of oil, so the texture is soft quickly.

2. Does the type of oil affect the crispness of tempe?

Yes, clear and new oil is better to produce crispy fried foods. Oil that has been used repeatedly tends to make fried foods more oily and not crushed.

3. How to store fried tempeh to keep it crispy?

After being drained, store fried tempeh in an open container or jar without being closed first. If it is closed while still warm, water vapor will be trapped and make tempeh so soft.

4. Does tempeh slices affect fried foods?

Yes, slices that are too thick are usually difficult to be crisp evenly. Thin slices are cooked faster and the texture is much more crispy like chips.

5. Do you need to be given a flour before frying to be crisp?

Baluran thin flour can help keep the texture kriuk. But make sure the dough is not too thick so that the layer is not too thick and actually quickly sluggish.

(Brl/psa)