Crispy Indonesian Tempe Mendoan with Spicy Dipping Sauce
Tempe Mendoan Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 1 papan (about 250g) |
| All-purpose flour (me sajiku) | 4 tablespoons |
| Cornstarch | 1 tablespoon |
| Margarine | 1 tablespoon |
| Garlic | 4 cloves |
| Candlenuts (kemiri) | 1 piece |
| Turmeric (fresh) | 1/2 inch piece |
| Ground coriander | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Chives or green onions (sliced) | To taste |
| Water | As needed |
| Cooking oil | For frying |
Instructions:
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Prepare the Tempe: Cut the tempe into cubes, then slice each piece into three layers, or as desired. Set aside.
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Make the Spice Paste: Blend the garlic, candlenuts, and turmeric until smooth.
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Mix the Batter: In a mixing bowl, combine all-purpose flour and cornstarch with margarine. Stir until evenly mixed. Add sliced chives or green onions, then gradually mix in a little water until you achieve a medium-thick batter, ensuring it’s not too runny.
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Combine Ingredients: Add the prepared spice paste and ground coriander into the batter, mixing well. Adjust the consistency with additional water as needed.
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Fry the Tempe: Dip each tempe piece into the batter, ensuring it’s well-coated. Heat the cooking oil in a pan over medium heat. Fry the coated tempe until golden brown and crispy, about 3-5 minutes. Once cooked, remove and drain on paper towels.
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Serve: Enjoy the Tempe Mendoan warm, paired with green chili or dipped in sweet soy sauce for an added kick! 😋👍
This recipe captures the ultimate essence of Indonesian cuisine, combining crunchy textures and rich flavors in every bite!
