Tempe Mendoan: A Flavorful Indonesian Snack
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybeans) | 1/2 block (sliced thinly) |
| Green onions (daun bawang) | 2-3 stalks (chopped) |
| All-purpose flour | 10 tablespoons (heaping) |
| Rice flour (or tapioca flour) | 2 tablespoons (heaping) |
| Water | As needed |
| Spice paste (bumbu halus): | |
| Garlic cloves | 3 cloves |
| Kencur (aromatic root) | 1 small piece (about 1-inch) |
| Coriander seeds (ketumbar) | 1/2 tablespoon |
| Salt and pepper | To taste |
Instructions:
| Step | Description |
|---|---|
| 1. Prepare the spice paste | In a mortar and pestle or food processor, grind the garlic, kencur, coriander seeds, salt, and pepper until you have a smooth paste. |
| 2. Make the batter | In a large mixing bowl, combine the flour, rice flour (or tapioca flour), and chopped green onions. Add the spice paste to the mixture. Gradually add water while stirring until the batter reaches a thick but pourable consistency. The batter should not be too runny, as the flour needs to stick to the tempe. |
| 3. Dip the tempe | Take each slice of tempe and dip it into the batter, ensuring it is well-coated on all sides. |
| 4. Fry the tempe | Heat a generous amount of oil in a pan over medium heat. Fry the battered tempe in hot oil until it’s golden brown and crispy on the outside, but still soft inside. The tempe should only be cooked until it’s halfway crispy (mendoan style). |
| 5. Drain and serve | Once fried, remove the tempe from the oil and let it drain on paper towels to remove excess oil. Serve the Tempe Mendoan while it’s warm, typically enjoyed with a side of sambal (chili sauce) or a dipping sauce of your choice. |
Notes:
- Tempe Mendoan is a traditional Indonesian dish that originated from Central Java, with a crunchy yet tender texture. It’s usually enjoyed as a snack or appetizer.
- The kencur (aromatic root) is essential to give the dish its signature taste. If you can’t find it, you can substitute with a bit of ginger, though the flavor won’t be quite the same.
- Mendoan refers to the method of frying the tempe so that it remains slightly undercooked and soft on the inside, with a crispy, golden exterior.
Enjoy the bold, savory flavors of Tempe Mendoan, a dish that’s both satisfying and full of character!
