Mendol Tempe: A Crispy, Flavorful Indonesian Delicacy
If you’re in the mood for a snack that’s both crispy and savory, Mendol Tempe is the perfect dish to satisfy your cravings. This beloved Indonesian street food is made from tempeh, a traditional fermented soy product, combined with a fragrant blend of spices and fried to golden perfection. It’s easy to prepare and packed with flavor, making it a fantastic appetizer or side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh tempeh (tempe baru) | 250 grams |
| All-purpose flour (terigu) | 1 tablespoon (heaping) |
| Spice blend (bumbu halus): | |
| Garlic (bawang putih) | 3 cloves |
| Red chili peppers (cabe merah) | 3 pieces |
| Bird’s eye chili peppers (cabe rawit) | 6 pieces |
| Fresh kencur (aromatic herb) | 1 cm piece |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Ground coriander (ketumbar bubuk) | 1 teaspoon |
| Ground pepper (merica bubuk) | 1 teaspoon |
| Salt (garam) | To taste |
| Sugar (gula) | To taste |
Instructions
| Step | Instructions |
|---|---|
| 1. Steam or boil the tempeh | Begin by steaming or boiling the tempeh for about 10 minutes. This softens the tempeh and helps to release its natural flavors. Once done, set aside to cool. |
| 2. Prepare the spice blend | In a blender or food processor, blend together garlic, red chili peppers, bird’s eye chili peppers, fresh kencur, kaffir lime leaves, ground coriander, and ground pepper. Add a pinch of salt and sugar to taste. |
| 3. Mash and mix the ingredients | Mash the steamed tempeh with a fork or use a food processor until it reaches a smooth consistency. Combine the mashed tempeh with the prepared spice blend and all-purpose flour. Mix thoroughly until the ingredients are evenly incorporated. |
| 4. Shape the mixture | Take small portions of the mixture and form them into small oval or round patties. Press gently to compact the mixture. |
| 5. Fry the Mendol Tempe | Heat oil in a pan over medium heat. Once the oil is hot, fry the patties in batches until golden brown and crispy on both sides. Ensure the oil temperature remains steady to avoid sogginess. |
| 6. Drain and serve | After frying, remove the Mendol Tempe from the oil and drain on paper towels to remove excess oil. Serve warm as a snack, appetizer, or side dish. |
Serving Suggestions
Mendol Tempe can be enjoyed on its own or paired with a variety of dipping sauces, such as sambal or a sweet soy sauce dip. It’s perfect for serving at gatherings, as a light meal, or even as a savory addition to a rice platter.
This dish embodies the rich flavors of Indonesian cuisine and brings together the earthy taste of tempeh with the bold spices typical of the region. Enjoy this crispy treat that’s both delicious and satisfying!
