Tempe Goreng Daun Jeruk (Fried Tempe with Lime Leaves)
This delicious and crispy Tempe Goreng Daun Jeruk is an Indonesian favorite that brings together the nutty flavors of tempeh and the fragrant aroma of lime leaves. Perfect as a snack or a side dish, this recipe is easy to make and can be paired with various meals like stir-fried vegetables or traditional Indonesian salads.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Tempeh (1 block) | Sliced into thin pieces |
| Spice Paste (Bumbu Halus): | |
| Shallots | 4-5 |
| Garlic cloves | 2 |
| Turmeric slice | 1 small slice |
| Candlenuts (kemiri) | 3 |
| Salt | To taste |
| Seasoning powder (masako) | To taste |
| Lime leaves (daun jeruk) | 2 leaves, finely sliced |
| Batter: | |
| Rice flour | 100g |
| All-purpose flour | 2 tablespoons |
| Water | As needed for consistency |
Instructions:
-
Prepare the Spice Paste:
Begin by preparing the spice paste (bumbu halus). Using a mortar and pestle or a food processor, grind together the shallots, garlic, turmeric, candlenuts, salt, and seasoning powder until a smooth paste forms. Set aside. -
Mix the Batter:
In a mixing bowl, combine the spice paste with the rice flour and all-purpose flour. Gradually add water to the mixture while stirring to achieve a thick but pourable batter. The batter should be smooth and able to coat the tempeh slices evenly. Taste the batter and adjust the seasoning if needed. -
Slice the Tempeh:
Slice the block of tempeh into thin rectangular pieces, ensuring they are evenly cut to allow for consistent frying. Set the sliced tempeh aside. -
Heat the Oil:
Heat a generous amount of oil in a deep frying pan over medium heat. The oil should be hot enough for frying but not too high to burn the batter. -
Coat the Tempeh:
Dip each slice of tempeh into the batter, ensuring it is fully coated on all sides. The batter should cling to the tempeh evenly. -
Fry the Tempeh:
Gently place the coated tempeh slices into the hot oil. Fry until the tempeh turns golden brown and crispy, which should take around 3-5 minutes per side. Ensure that you don’t overcrowd the pan. -
Drain and Serve:
Once the tempeh is fried, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil. Serve the Tempe Goreng Daun Jeruk warm to enjoy its crispiness.
Serving Suggestions:
This crispy fried tempeh is best served warm with a side of fresh vegetable salad (pecel) or as a companion to rice dishes such as nasi uduk (coconut rice) or nasi goreng (fried rice). For a more filling meal, pair it with a hearty vegetable stew like lodeh terong (eggplant in coconut milk) or a spicy sambal for dipping.
Tips for Success:
- Control the Oil Temperature: Ensure that the oil is hot enough before frying to avoid the tempeh soaking up too much oil. If the oil is too cold, the batter will become greasy rather than crispy.
- Consistency of the Batter: Adjust the thickness of the batter by adding water gradually. A thicker batter will give you a more substantial coating, while a thinner one will result in a lighter, crisper texture.
- Use Fresh Lime Leaves: The key to enhancing the flavor is fresh lime leaves (daun jeruk). They add a citrusy aroma and elevate the taste of the dish, so don’t skip this ingredient!
Enjoy the crispy and aromatic delight of Tempe Goreng Daun Jeruk, a perfect snack or side dish to accompany your favorite Indonesian meals!
