Ingredients with Measurements:
- 500g bean sprouts (tauge)
- 2 cloves garlic, minced
- 2 shallots, sliced thinly
- 2 red chili peppers, sliced thinly
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chicken powder
- 1 egg
- 1/2 cup all-purpose flour
- 1/4 cup rice flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Wok or frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Rinse the bean sprouts and drain well.
2. In a mixing bowl, combine the minced garlic, sliced shallots, sliced chili peppers, salt, sugar, and chicken powder. Mix well.
3. Add the egg and mix until well combined.
4. In a separate bowl, mix the all-purpose flour, rice flour, cornstarch, and baking powder.
5. Gradually add the water to the flour mixture, stirring until the batter is smooth.
6. Add the garlic and shallot mixture to the batter and mix well.
7. Heat the oil in a wok or frying pan over medium-high heat.
8. Dip the bean sprouts into the batter, making sure they are coated evenly.
9. Carefully drop the battered bean sprouts into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
10. Use a slotted spoon to remove the crispy tauge from the oil and place them on paper towels to drain excess oil.
11. Repeat the process until all the bean sprouts are fried.
12. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 1g
Cholesterol: 35mg
Sodium: 400mg
Total carbohydrates: 22g
Dietary fiber: 2g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- Instead of red chili peppers, you can use green chili peppers or omit them altogether.
- If you don't have chicken powder, you can use chicken bouillon or chicken broth.
Variations:
- Add sliced carrots, sliced cabbage, or sliced green onions to the batter for extra flavor and texture.
- Use shrimp or chicken instead of bean sprouts for a different twist on this recipe.
Tips and tricks:
- Make sure the bean sprouts are dry before dipping them into the batter to prevent the batter from becoming too watery.
- Don't overcrowd the wok or frying pan when frying the bean sprouts to ensure they cook evenly and become crispy.
- Serve the crispy tauge immediately after frying to maintain their crunchiness.
Storage instructions:
Store any leftover crispy tauge in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the crispy tauge, preheat the oven to 350°F and place them on a baking sheet. Bake for 5-7 minutes or until heated through and crispy.
Presentation ideas:
Serve the crispy tauge on a platter with a dipping sauce on the side. Garnish with sliced green onions or chopped cilantro for added color and flavor.
Garnishes:
Sliced green onions or chopped cilantro
Pairings:
Crispy tauge goreng pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice, or fried rice.
Troubleshooting advice:
- If the batter is too thick, add a little more water until it reaches the desired consistency.
- If the batter is too thin, add a little more flour until it thickens.
Food safety advice:
Make sure the oil is hot enough before frying the bean sprouts to prevent them from becoming greasy and soggy. Use caution when working with hot oil to prevent burns.
Food history:
Crispy tauge goreng is a popular Indonesian street food that is often served as a snack or appetizer.
Flavor profiles:
Crispy, savory, and slightly spicy.
Serving suggestions:
Serve the crispy tauge on a platter with a dipping sauce on the side.
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Region: Indonesian