Tempe Mendol: A Delightful Indonesian Tempe Dish
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 250g (cubed or crumbled) |
| Red Onion (Bawang Merah) | 2 cloves, finely chopped |
| Garlic (Bawang Putih) | 3 cloves, minced |
| Candlenut (Kemiri) | 2, finely chopped |
| Kencur (Lesser Galangal) | 1-inch piece, grated |
| Red Chili (Cabe Merah) | 2, chopped |
| Black Pepper (Merica) | 1/2 tsp |
| Coriander (Ketumbar) | 1/2 tsp, ground |
| Celery Leaves (Daun Saledri) | a few sprigs, chopped |
| Salt (Garam) | to taste |
| Cooking Oil | for frying |
Instructions:
| Step | Instruction |
|---|---|
| 1 | Begin by boiling the tempe in water for about 5 minutes to soften it slightly, then drain and mash it thoroughly. |
| 2 | In a blender or mortar, grind together the red onion, garlic, candlenut, kencur, red chili, black pepper, coriander, and salt until it forms a smooth paste. |
| 3 | Mix the ground spice paste with the mashed tempe, ensuring it is evenly distributed. Add chopped celery leaves for added freshness and flavor. |
| 4 | Shape the tempe mixture into small patties or oval forms according to your preference. |
| 5 | Heat oil in a pan over medium heat and fry the tempe patties until golden brown and crispy on both sides. |
| 6 | Drain excess oil on paper towels, and your delicious Tempe Mendol is ready to serve. Enjoy warm as a snack or side dish! 😊 |
Tempe Mendol is a traditional Indonesian dish that beautifully combines the earthy flavor of tempe with aromatic spices, making it an irresistible treat. It’s perfect as a snack, appetizer, or side dish for any meal.
