Fried Tempeh In Batter Food

FRIED TEMPEH IN BATTER

Steps:

• Combine flour, green onion, garlic, egg, coriander, ginger, water, salt and pepper in a mixing bowl, mix until the mixture becomes a thin cake-batter like consistency, adding more water if necessary.
• Slice the tempeh about 1 inch thick. Dip tempeh into the batter and place them one at a time into a skillet of hot oil. Fry the tempeh until golden brown. Serve while warm.

TEMPEH FRITTERS

Steps:

• For the tempeh: Wash soybeans and place in a pot filled with water. Soak overnight; soybeans will grow three times in size.
• Boil soybeans for about 2 hours at a low rolling boil, extracting the foam and loose hulls that float on top. Turn off heat and let cool in water. Dehull and drain.
• Boil soybeans again for another 30 minutes, then drain all water.
• Place soybeans on a sheet pan to cool.
• Sprinkle tempeh starter on the soybean batch and mix.
• Place 2 to 3 cups dried soybeans in a sandwich bag, then seal and poke holes in both sides for ventilation and to encourage mycelium growth. Repeat with remaining dried soybeans.
• Ferment in an 85- to 90-degree environment until soybeans are covered in a white mat of mycelium, about 2 days. Store in fridge for immediate use or freeze.
• For the tempeh fritters: Cut 1 tempeh cake into slices.
• Combine flour, scallions, egg and seasonings in a bowl. Add 2 cups water and make into a batter.
• Fill a nonstick pan halfway with oil and heat. Dip tempeh in batter and fry. Serve with Acar.
• Whisk together vinegar, sugar, sambal oelek, salt and 1 quart water in a large bowl until sugar and salt dissolve.
• Add pineapple, peppers, carrot, cucumber and cabbage and let sit in fridge overnight.

TEMPURA FONDUE BATTER

Steps:

• Sift together the dry ingredients.
• Beat egg slightly and mix with the water.
• Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
• Dip shrimp, chunky-cut chicken and vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.

FRIED TEMPEH

Steps:

• Cut Tempeh into strips approximately 1 to 1 1/2 inches thick. Place in plastic covered container with soy sauce and garlic powder for 2 hours in refrigerator.
• After 2 hours drain soy sauce and discard. Heat Grape seed oil to medium in a large frying pan with lid. Place Tempeh strips in Oil and brown on each side, remove from oil, sprinkle with salt and drain on towels to remove extra oil. (Note you want these crisp and medium brown.).
• Sauce: Mix Veginase and black pepper, red pepper in small container, mix well use for dipping.

BASIC TEMPURA BATTER

Steps:

• To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.