Tempe Menjes: A Delightful Street Food Treat
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe Menjes | 400 grams (1 papan) |
| All-purpose flour (Tepung Segitiga) | 200 grams |
| Rice flour | 50 grams |
| Ice water | 500 ml (to taste) |
| Spice Paste | |
| Garlic | 5 cloves |
| Coriander | 1 tablespoon |
| Turmeric (mature) | 2 cm |
| Kaffir lime leaves | 3 leaves |
| Salt, sugar, or broth powder | to taste |
Instructions
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Prepare the Tempe: Slice the tempe menjes into pieces, ensuring they are not too thin or too thick for even cooking.
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Mix the Spice Paste: In a bowl, combine the garlic, coriander, turmeric, and kaffir lime leaves. Blend with ice water to create a smooth mixture. Taste the seasoning, as the spices may already be salty; adjust to your preference since mixing with flour can dilute the saltiness.
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Combine with Flour: Strain the spice mixture if desired, or leave it unstrained for a more textured result. Gradually add the all-purpose flour and rice flour to the spice mixture until you achieve a smooth batter with the right thickness. Taste and adjust seasoning as needed.
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Heat the Oil: In a deep pan, heat a generous amount of oil over medium heat.
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Coat and Fry: Dip each piece of tempe in the batter, ensuring it’s evenly coated, and carefully place it in the hot oil. Fry in small batches (about 5 pieces at a time) to maintain the oil temperature.
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Cooking Process: Fry until one side is golden brown, then flip only once to avoid excess oil absorption.
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Drain and Serve: Once all pieces are fried to a crispy perfection, drain on paper towels. Serve hot, accompanied by fresh chili or sambal petis for an authentic flavor experience.
Enjoy this savory street food, perfect for snacking or as a side dish!
