Tempe Mendoan Recipe
Tempe Mendoan is a delicious, lightly battered and fried Indonesian snack made from tempeh. It’s crispy on the outside and soft on the inside, with a flavorful dipping sauce made from fresh chilies and garlic. Perfect for snacking or as an appetizer, Tempe Mendoan will bring a touch of authentic Indonesian flavor to your kitchen. Let’s dive into the recipe!
Ingredients
| Tempe Mendoan Ingredients | Quantity |
|---|---|
| Tempeh (sliced thinly) | 600 grams |
| All-purpose flour | 100 grams |
| Cornstarch (optional) | 1 teaspoon |
| Garlic | 2 cloves |
| Fresh turmeric | 1 cm |
| Scallions (sliced) | As needed |
| White pepper | To taste |
| Salt | To taste |
| Coriander seeds (optional) | To taste |
| Dipping Sauce Ingredients | Quantity |
|---|---|
| Green bird’s eye chilies | 15 pieces |
| Garlic | 5 cloves |
| Vinegar | To taste |
| Salt | To taste |
Instructions
1. Prepare the Tempeh:
- Slice the tempeh thinly. Each slice should be about 0.5 cm thick to allow for even frying and a nice balance between the batter and the tempeh.
2. Create the Spice Mixture:
- In a mortar and pestle (or a blender), grind the turmeric, garlic, and coriander seeds (if using) until they form a smooth paste. This will be the base of the flavor in the batter.
3. Make the Batter:
- In a mixing bowl, combine the all-purpose flour, cornstarch (if using), and the spice paste you’ve just created.
- Slowly add water, a little at a time, stirring continuously to create a thick, smooth batter.
- Add the sliced scallions, white pepper, and salt to taste, and mix well. The batter should be thick enough to coat the tempeh but not too runny.
4. Fry the Tempeh:
- Heat oil in a frying pan over medium heat. The oil should be hot enough to fry but not too hot, as Tempe Mendoan is traditionally cooked until it’s lightly golden, not fully crisp.
- Dip each slice of tempeh into the batter, ensuring an even coat, then carefully place it into the hot oil.
- Fry the tempeh until it’s half-cooked, which means it will have a golden exterior but still remain soft inside. This usually takes about 2-3 minutes per side.
- Once done, remove the tempeh from the oil and drain it on paper towels to remove excess oil.
5. Prepare the Dipping Sauce:
- While the tempeh is cooking, make the dipping sauce by grinding together the green bird’s eye chilies, garlic, and salt until you achieve a coarse paste.
- Add a small amount of vinegar to the mixture and adjust the flavor to your preference. The sauce should be spicy, tangy, and slightly salty.
6. Serve:
- Serve the Tempe Mendoan hot, accompanied by the spicy dipping sauce. This combination creates a perfect balance of flavors with the mild tempeh and the fiery sauce.
Tips:
- Crispier Tempeh: For an extra crispy exterior, you can fry the tempeh a little longer until fully golden.
- Spice Adjustments: If you prefer a less spicy dipping sauce, reduce the number of chilies or swap them with milder peppers.
- Coriander Substitute: If you don’t have coriander seeds, you can skip them, though they do add a nice earthy flavor to the dish.
Enjoy your Tempe Mendoan, a simple yet flavorful Indonesian delight!
