Tempe Mendol Recipe
Tempe Mendol is a delightful Indonesian dish that showcases the rich flavor of fermented tempeh, beautifully complemented by aromatic spices. Perfect as a snack or appetizer, it offers a unique taste experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soy) | 1 papan (aged for 2-3 days) |
| Ground Spices: | |
| Shallots | 4 pieces |
| Garlic | 3 cloves |
| Bird’s eye chilies | 5 pieces (optional) |
| Kaffir lime leaves | 10 leaves |
| Kencur (aromatic ginger) | 2 segments |
| Coriander powder | 1 teaspoon |
| Salt | To taste |
| Vegetable oil | For frying |
Instructions
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Prepare the Tempe: Begin by cutting the tempeh into small pieces. Steam the tempeh for about 15 minutes to soften it.
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Mash the Tempe: Once steamed, transfer the tempeh to a bowl and mash it thoroughly using a mortar and pestle or a fork until it reaches a smooth consistency.
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Mix with Spices: Add the ground spices to the mashed tempeh, ensuring an even mix to infuse the flavors.
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Shape the Mixture: Form the tempeh mixture into small balls or patties, depending on your preference.
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Fry the Tempe Mendol: Heat vegetable oil in a frying pan over medium heat. Carefully add the tempeh balls to the hot oil, frying until golden brown and crispy on the outside.
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Serve: Once fried, remove the tempeh from the oil and drain on paper towels. Serve warm and enjoy your Tempe Mendol!
Enjoy your culinary adventure with this savory treat, perfect for sharing with family and friends!
