Tempe Mendoan Basah: A Delicious Indonesian Treat
Tempe Mendoan Basah is a traditional Indonesian dish featuring tempeh that is coated in a savory batter and fried to perfection, resulting in a delightful texture and flavor. This recipe is perfect for those looking to explore the rich and diverse flavors of Indonesian cuisine. Below, you will find a detailed breakdown of the ingredients, nutritional information, and step-by-step instructions to create this delicious dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 board (about 250g) |
| All-purpose flour | 4 tablespoons |
| Sago flour | 1 teaspoon |
| Garlic | 3 cloves |
| Coriander | 1 teaspoon |
| Shallots | 4 cloves |
| Turmeric | 1 small piece (about 1 inch) |
| Salt | ½ teaspoon |
| Ground black pepper | ½ teaspoon |
| Kaffir lime leaves | 4 leaves, chopped |
| Water | as needed |
Nutritional Information (per serving, approximately)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | 350 mg |
*Note: Nutritional values are approximate and may vary based on specific ingredients used.
Instructions
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Prepare the Spice Blend: Begin by finely chopping the garlic, shallots, and turmeric. In a mortar and pestle or food processor, combine these ingredients with the coriander, salt, and ground black pepper. Blend until you achieve a smooth paste.
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Marinate the Tempeh: Cut the tempeh into thin slices. In a bowl, mix the spice paste with a small amount of water to create a marinade. Add the sliced tempeh to the marinade, ensuring each piece is well-coated. Allow it to marinate for about 20 minutes to let the flavors infuse.
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Prepare the Batter: After marinating, drain the tempeh to remove excess marinade. In a separate bowl, combine the all-purpose flour and sago flour. Gradually add the leftover marinade and enough water to create a smooth batter that resembles pancake batter in consistency. Adjust the salt if needed.
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Coat the Tempeh: Dip the marinated tempeh slices into the prepared batter, ensuring they are evenly coated.
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Fry the Tempeh: Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, carefully place the coated tempeh into the pan, frying in batches to avoid overcrowding. Fry until golden brown and crispy on both sides, which should take about 3-4 minutes per side.
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Serve and Enjoy: Once cooked, remove the tempeh from the oil and drain on paper towels to remove excess oil. Serve the Tempe Mendoan Basah hot, garnished with chopped kaffir lime leaves for a burst of freshness. Enjoy it as a delightful snack or a side dish with rice and sambal.
Tempe Mendoan Basah is not just a dish; it’s a celebration of flavors and textures that embody the essence of Indonesian culinary tradition. With its crispy exterior and tender, flavorful interior, it’s sure to be a hit at your dining table. Perfect for sharing with family and friends, this dish invites you to experience the joy of cooking and sharing food that brings people together. Enjoy your culinary adventure!
