10 Menit Jadi! Resep Tempe Katsu: Pengganti Chicken Katsu Yang Lebih Murah.

Hello! Welcome back to my channel, Devina Hermawan. This time, I'm making a dish from Tempeh. I'll be making Tempeh Katsu. Tempeh Katsu is very delicious. From a simple ingredient like Tempeh, we can make Tempeh Katsu and pair it with various sauces. I'll be making a Spicy and Sour sauce. Let's dive in to the ingredients! First, of course, Tempeh. For the wet batter, we have coconut milk, flour, egg, and garlic. The coconut milk and egg will add flavor to the batter, making it more umami and soft... ...compared to regular batter of flour and water. For the coating, I'm using bread crumbs or regular Katsu coating. If you don't have any, you can use fine bread crumbs... ...or make your own bread crumbs by blending plain bread then frying them. If you want to pair this Katsu dish with Teriyaki sauce, I've shared the recipe and ingredients before. But here, I'm making a Spicy and Sour sauce. Here are the ingredients. First, we must have... ...onion, garlic, and bird's eye chili. You can substitute the garlic with shallots. Then, we have oyster sauce and barbecue sauce. You can use tomato sauce or Sambal Bangkok, as well. The point is to get some sweetness and another flavor profile. Next, we have sesame oil, chili sauce, Worcestershire sauce, and vinegar. We'll be making the Tempeh Katsu first. This step is important. We'll flatten the Tempeh first. I've sliced the Tempeh to 2-3 cm thickness. Not too thin as it won't be good. Next, slice it to your preference. I slice it into four parts like this. It's about 2 x 2 x 3 cm. After this, we'll flatten the Tempeh. This is an important step as the flavor will be different to if you simply slice them thinly. Look. Press it like so. It will fall apart a bit, but it'll be slightly porous so it can absorb the wet batter... ...so when we fry it and it's cooked, it won't just taste like Fried Tempeh in Batter. It's different. You can try it yourself. If you flatten this thick Tempeh, it'll be thin and wide like this. When we fry it, it will look like Chicken Katsu so it doesn't really look like Tempeh. If the Tempeh fall apart, simply press it back together like this. Now, I'll prepare a bowl for the wet batter. First, we'll make the garlic into a fine paste. You can chop it up or put it in a blender. I'll use a bit of salt here. This has now become a paste. Put it in the bowl. Then, add the egg. After adding the egg, add the coconut milk... ...and flour. Next, we season with pepper. Then, salt. Remember that we've added some salt into the garlic, so adjust accordingly. This is stock powder. You can use mushroom stock, chicken stock, or MSG. Lastly, a bit of sugar. Don't add too much as it will burn. Mix well. Then, we'll coat the Tempeh with the wet batter. It'll look thick like this, which is what I want, so it won't taste like a simple Tempeh. Coat it with bread crumbs. Push it down like this so the bread crumbs stick well. Look. The shape looks good, too. Set it aside. If the Tempeh falls apart like this, don't throw it away. Just coat it with the batter. When we press it like this, the Tempeh will become thinner, denser, and more delicious. If it falls apart a bit, simply press it back together like this. No problem. The Katsu is all ready to fry. As I'm heating the oil, I'll prepare the Spicy and Sour sauce. First, I'll slice the onion. If you don't have any, you can use shallots. Next, the garlic. Simply pound them. Bird's eye chili, to taste. Now, we'll combine all the ingredients. It's so that we can quickly use it when we cook later. Add the barbecue sauce or tomato sauce or whatever sauce you have. Next, add the oyster sauce. Worcestershire sauce. Chili sauce. I'm using just a bit of sesame oil. Not too much as it will overpower the dish. Mix well. We'll add the vinegar later after we taste. If it's not sour enough, then we'll use it. I'll add about half a tablespoon of cornstarch to thicken the sauce. If you like a thinner sauce, you don't have to use cornstarch. The oil is hot. Now, we fry the Tempeh Katsu. Don't forget to flip it over so the color is even. If the color has turned golden brown like this, it's done. Now, we'll sauté the Spicy and Sour sauce. Set this aside first. First, add some oil for sautéing. Next, sauté the onion... ...and garlic. After they brown and become fragrant, add the bird's eye chili. Next, add the sauce mix we made earlier. And a bit of water. Have a taste. Tips & Tricks: Don't forget to taste so you can adjust the flavor (if necessary) You can adjust the flavor now. I'm adding more sugar. I think the umami and saltiness are perfect. I'm also adding a bit of vinegar. Just a bit to add some freshness. Mix well... ...and the sauce is done! Some of you in the comment section asked me what to use if you don't have Worcestershire sauce. Worcestershire sauce has specific characteristics. It's a fermentation of fruits, garlic, onion, and fish so the aroma is very distinctive. It's usually used in Chinese-Western fusion dishes. So for example, it adds some aroma when we're cooking steaks. In Western food, the use of Worcestershire sauce is similar. It's used for steak sauce, salad dressing, or Caesar salad. So, it does have a distinctive aroma. If you don't have Worcestershire sauce... ...you can substitute it with soy sauce, but it won't taste the same. Look at the Katsu! It has Tempeh as its center, coated with batter, then the crispy skin. Pour the sauce on top. Let's taste! So good. Now, we plate the dish. So, here it is! Tempeh Katsu. It's perfect for a snack or to be eaten with rice. Thank you for watching. See you in the next video because I'll be sharing other recipes. And don't forget to comment on how you like to cook Tempeh. Okay? Bye!