Tempe Mendoan Recipe
Ingredients:
| Ingredients | Quantity |
|---|---|
| Tempeh (one block) | 1 piece |
| All-purpose flour | 1/4 cup |
| Cornstarch | 1 tablespoon |
| Water | As needed |
| Scallions | 1 bunch, chopped |
| Celery | 1 bunch, chopped |
| Cooking oil | For frying |
Spices:
| Spices | Quantity |
|---|---|
| Garlic cloves | 3 cloves, minced |
| Ground coriander | 1 teaspoon |
| Salt | To taste |
| Powdered broth (optional) | To taste |
| Turmeric | A pinch |
Instructions:
-
Prepare the Tempeh:
Begin by slicing the tempeh into thin pieces. Set it aside while you prepare the batter and spice mixture. -
Create the Spice Paste:
In a mortar or food processor, grind the garlic, coriander, salt, powdered broth (if using), and a small pinch of turmeric until smooth. This fragrant spice blend will give the dish its distinct flavor. -
Make the Batter:
In a mixing bowl, combine the all-purpose flour and cornstarch. Gradually add water, stirring until you achieve a smooth and slightly thick batter. The consistency should be similar to pancake batter. Add the chopped scallions and celery for extra flavor and texture. Then, stir in the spice paste and mix until well combined. -
Coat the Tempeh:
Dip each tempeh slice into the batter, ensuring that each piece is fully coated with the flavorful mixture. -
Fry the Tempeh:
Heat oil in a frying pan over medium-high heat. Once the oil is hot, gently place the battered tempeh into the pan. Fry each piece until it turns a light golden brown on both sides. Be careful not to overcook, as Tempe Mendoan should remain soft on the inside with a slightly crisp coating on the outside. -
Serve:
Once the tempeh is cooked to a beautiful golden hue, remove it from the oil and drain on paper towels to absorb any excess oil. Serve your Tempe Mendoan hot with fresh chili peppers or your favorite dipping sauce for an authentic Indonesian experience.
Enjoy this delightful and crispy snack, perfect for any time of the day!
