Gorengan - Indonesian Fried Snacks

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (60g) rice flour 1/2 cup (60g) rice flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) shredded cabbage 1 cup (200g) shredded cabbage
• 1 cup (150g) grated carrots 1 cup (150g) grated carrots
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (200g) firm tofu, diced 1 cup (200g) firm tofu, diced
• 1 cup (200g) tempeh, diced 1 cup (200g) tempeh, diced
• Oil for frying Oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 9g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, rice flour, baking powder, turmeric powder, salt, ground coriander, ground cumin, and ground white pepper.
2. 2.
   Gradually add water to the dry ingredients while stirring, until a smooth batter is formed.
3. 3.
   Add the shredded cabbage, grated carrots, bean sprouts, tofu, and tempeh to the batter. Mix well to ensure all the ingredients are coated.
4. 4.
   Heat oil in a deep frying pan or wok over medium heat.
5. 5.
   Drop spoonfuls of the batter mixture into the hot oil, making sure not to overcrowd the pan.
6. 6.
   Fry the snacks until they turn golden brown and crispy, flipping them occasionally for even cooking.
7. 7.
   Once cooked, remove the snacks from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Repeat the frying process with the remaining batter and ingredients.
9. 9.
   Serve the Gorengan hot with your favorite dipping sauces.

Treat your ingredients with care...

• Tofu — Press the tofu before dicing it to remove excess moisture and enhance its texture.
• Tempeh — Steam the tempeh for 10 minutes before dicing it to soften its texture and remove any bitterness.
• Bean sprouts — Rinse the bean sprouts thoroughly and pat them dry to ensure they are clean and crisp in the final dish.
• Cabbage and carrots — Squeeze out any excess moisture from the shredded cabbage and grated carrots to prevent the batter from becoming too watery.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothing.

Tips & Tricks

• For extra crispiness, make sure the oil is hot enough before frying the snacks.
• Experiment with different vegetables and spices to create your own unique variations of Gorengan.
• Serve the snacks with a variety of dipping sauces, such as sweet chili sauce, peanut sauce, or soy sauce with chili and lime.
• If you prefer a spicier version, add chopped chili peppers or chili flakes to the batter.
• Leftover Gorengan can be reheated in the oven to regain their crispiness.

Serving advice

Serve the Gorengan as a snack or appetizer at parties, gatherings, or as a side dish to a main meal. Arrange the snacks on a platter and provide a selection of dipping sauces for guests to enjoy.

Presentation advice

To enhance the presentation, garnish the platter of Gorengan with fresh herbs, such as cilantro or mint leaves. Serve the snacks on banana leaves or colorful plates to add a touch of authenticity and vibrancy.