Keripik Tempe

Keripik Tempe Recipe

Chip materials Tempe:

     Soybean tempeh taste
     Rice flour, 300 grams
     Tapioca flour / starch, 150 grams
     Chicken eggs, 1 egg
     Water, 500 grams
     Cooking oil, 2 liters

Spices:

     Coriander, 10 grams
     Garlic, 50 grams
     Pecan, 50 grams
     Turmeric powder, 1 / 4 teaspoon (optional)
     Salt, 8 grams
     Lime leaves, 5 grams

How to make chips Tempe:

     Layer: Mix rice flour, tapioca flour, eggs, spices until blended. Pour a little water, stirring until blended, set aside.
     Cut / tempeh slices with a thickness of approximately 0.5 mm - 1 mm.
     Heat oil over medium heat.
     Dip each sheet of tempeh in batter coating, remove and drain. Fry until dry and yellow-brown. Remove, drain and let cool.
     Tempeh chips ready to be packed.

Tips to make chips Tempe:

     To make tempeh chips, you should choose dense tempeh, so his appearance is more beautiful and crisp / krispi longer.
     Even better if tempenya produced with a thickness corresponding to the size of the chips will be made so it does not need to be cut. If indeed tempenya must buy, it is recommended to use special cutting tools, because the nature of tempeh is easy to fall apart when cut.
     Cut / slice tempeh moment will be processed so that the spores do not grow much, because if the spores grow too much can lead to rapid loss crispy tempeh chips (soggy).
     Use the new cooking oil when frying chips and a lot of tempeh, so that the appearance and taste quality chips (not rancid and the color is bright yellow-brown).
     Pack tempeh chips with packaging that truly airtight, so crispy tempeh more awake. Make sure the chips are cold when packed tempeh.

Sroto Sokaraja

Soto Sokaraja or by the society called Sroto Sokaraja Banyumas is a kind of food from Indonesia. Soto has a different characteristic with soto soto-banks in Indonesia.

The main characteristic of this soup is the use of peanut sauce and diamond. Sokaraja Soto has been sold out Banyumas but if had stopped to Sokaraja, we can enjoy the soup at the stalls that lined the streets of Sokaraja.

Materials Soto Sokaraja:

     1 kg of beef
     2 Liters of water
     100 gram glass noodles, soaked in cold water, drain.
     100 Gram short sprouts, washed
     150 Gram soybeans, soak water until soft and then fried.
     3 cm ginger, crushed
     2 stalks lemongrass, crushed
     2 cm galangal, crushed
     3 tablespoons soy sauce

puree:

     7 grains of red onion, 5 cloves garlic
     3 cm turmeric, roasted
     5 grains pecans, toasted
     1 tsp salt, 1 / 2 teaspoon pepper

Complement:
Sliced ​​green onion, sliced ​​celery, fried onions, and crackers

Sambal Soto:
150 grams of peanuts, fried, then puree.
Puree: 7 pieces cbai red pepper, red onion 3 eggs, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon brown sugar, and 1 tablespoon of water acidic. Heat 2 tablespoons cooking oil, add 250 ml of water to be
sauce is thick, remove from heat.

How to cook Soto Sokaraja:

     Boil the meat until half cooked, remove from heat.
     Heat 2 tablespoons cooking oil, saute ground spices until fragrant, enter into the broth.
     Add the ginger, lemongrass, galangal and soy sauce. cook until meat is tender and the seasoning evenly, lift. dagingl cut into pieces and set aside.

Panyajian: Prepare a bowl, fill with glass noodles, bean sprouts short and gravy soup.
Sprinkle sliced ​​green onion, seldri, fried onions, fried soy, and chili sauce
soto.

Serve warm with rice cake or rice.

For: 8 people

Mendoan

MENDOAN

Mendoan words ascribed Banyumasan language, which means pushing half-baked or mushy. Mendoan means cooking with hot oil that much so quickly that food is not cooked properly. Raw foods are most often made mendoan tempeh and tofu.
A.    Material
To make tempeh mendoan is required:
1.    Mendoan special soy tempeh in the form of thin sheets of banana leaves are coated tempeh (tempeh pufferfish).
2.    Rice flour mixed with a little flour.
3.    Green onion or chives on thinly sliced.
4.    Spices (pepper, salt, garlic, and coriander).
5.    Oil for frying
6.    Sprinkle with black powder let the "legit"
B.    Presentation
Mendoan tempeh served in hot conditions accompanied with chilli or soy sauce. Mendoan tempeh can be used as a side dish to eat or snack to accompany a cup of tea or coffee while relaxing.
Mendoan tempe easily found in traditional stalls in the ex residency Banyumas and Tegal. For Banyumas, travelers purchase souvenirs in the area Sawangan mendoan tempeh, Navan, which is a typical hawker center Navan.
Sense of "unique" to make these foods spread to other regions Banyumas. Tempe Mendoan can be found in major cities of Central Java, even down to Jakarta.
In other cities such as Semarang in Central Java, Mendoan more referring to the fried tempeh flour, or in another area called kemul tempeh, tempeh where it's just a very thin slice. It is a bit ambiguous, especially for immigrants from the western part of Central Java. Mendoan purwokerto mendoan different from some cities in Central Java region, more pronounced oil wet. Mendoan typical purwokerto more delicious when served in a warm state.
These foods can be made without regard to size or number of tempeh flour. Mendoan without tempe or mendoan of former flour sisia also delicious eaten.

variation Mendoan Tempe recipe

Tempeh is a type of cuisine Mendoan tempeh tempeh is made ​​from thin, and fried with flour so it was tasty and crunchy. Traditionally in Banyumas, tempeh is used for tempeh wrap mendoan is the kind of wide-thin, one or two sheets perbungkus. Tempe mendoan Aakan but can also be made from ordinary tempeh sliced ​​thin but wide.

ingredients:

     300 g tempeh, sliced ​​thin width of 10x15 cm
     2 leeks, thinly sliced
     100 g of rice flour
     1 tbsp plain flour
     125 ml of water
     cooking oil

puree:

     2 cloves garlic
     1 egg, onion
     1 tsp coriander
     ½ tsp pepper granules
     2 tsp salt

How to make:

     Stir flour with spices, green onion, and water until blended.
     Dip each piece of tempeh in flour mixture.
     Fry in hot oil and lots of flour until the dough is frozen but not yet hardened, ripe but not yellow or dry. Remove and drain.
     Serve warm with chili pepper sauce. For 12 pieces.

 

Another variation Mendoan Tempe recipe

 ingredients:

     250 g tempeh, sliced ​​thin width of 10 x 6 x 1 cm
     75 g of rice flour
     25 grams of starch
     3 stalks chives, cut into ½ cm
     125 ml of water

puree:

     2 tsp coriander
     1 clove garlic
     1 cm kencur
     salt to taste

How to make:

     Mix the ground spices with rice flour and starch.
     Stir well with a little water is poured.
     Stir constantly until blended and smooth.
     Enter kucainya.
     Heat oil in frying pan a lot.
     Dip the tempeh one by one into the flour mixture.
     Fry until browned.
     Remove and serve with chili.