Tempe Mendoan: A Delightful Indonesian Snack
Tempe Mendoan is a popular Indonesian dish, characterized by its crispy exterior and soft, savory tempeh interior. This delectable snack is not only quick to prepare but also packed with flavors that will make your taste buds dance. Ideal for serving as an appetizer or a side dish, Tempe Mendoan is sure to impress your family and friends. Below is a comprehensive recipe that will guide you through the process of creating this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 3/4 papan (about 200g) |
| All-purpose flour | 4 tablespoons |
| Rice flour | 2 tablespoons |
| Green onion | 1 stalk (finely sliced) |
| Salt | To taste |
| Chicken broth powder | 1/2 packet |
| Water | As needed (for batter) |
| Cooking oil | For frying |
Nutritional Information (per serving, estimates)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | ~10 g |
| Carbohydrates | ~15 g |
| Fat | ~7 g |
| Sodium | ~200 mg |
Instructions
-
Prepare the Saltwater Solution: In a bowl, dissolve the salt in a suitable amount of water. This will be used to soak the tempeh, enhancing its flavor.
-
-
Slice the Tempeh: Cut the tempeh into thin slices, approximately 1/4 inch thick. This thickness allows for optimal texture and flavor absorption during frying.
-
Soak the Tempeh: Place the sliced tempeh in the saltwater solution and let it soak for about 10 minutes. This step infuses the tempeh with a delightful salty flavor and helps soften it slightly.
-
Make the Batter: In a mixing bowl, combine the all-purpose flour, rice flour, chicken broth powder, and finely sliced green onion. Mix the dry ingredients well to ensure they are evenly distributed.
-
Add Water to the Batter: Gradually add water to the dry mixture, stirring continuously until a smooth batter forms. The batter should have a consistency that lightly coats the back of a spoon. Adjust the water as necessary to achieve the desired thickness.
-
Coat the Tempeh: Remove the tempeh from the saltwater solution, allowing any excess liquid to drip off. Dip each slice into the prepared batter, ensuring it is well-coated on both sides.
-
Heat the Oil: In a frying pan, heat enough cooking oil over medium-high heat until it is hot and shimmering. The oil should be deep enough to allow the tempeh to float while frying.
-
Fry the Tempeh: Carefully place the battered tempeh slices into the hot oil, frying them in batches to avoid overcrowding the pan. Fry until the edges turn golden brown and crispy, about 3-4 minutes per side.
-
Drain and Serve: Once cooked, remove the tempeh from the oil and place it on paper towels to drain excess oil. Serve hot, ideally accompanied by a spicy dipping sauce or sambal for an added kick.
Conclusion
Tempe Mendoan is a wonderful introduction to Indonesian cuisine, offering a perfect balance of texture and flavor. Whether you’re hosting a gathering or enjoying a quiet night in, this recipe is sure to elevate your culinary experience. The combination of crispy batter and tender tempeh creates a snack that is not only satisfying but also a nutritious option for any meal. Enjoy your cooking journey with this delightful dish!
