Tempe Mendoan: A Delicious Indonesian Delight
Tempe Mendoan is a popular Indonesian dish featuring crispy, savory slices of tempeh that are enhanced with fragrant spices and herbs. Perfect as a snack or appetizer, this dish is not only delicious but also a fantastic way to introduce tempeh to your culinary repertoire. Here’s a detailed recipe that will guide you through creating this flavorful treat, complete with a crispy coating that adds texture and taste to the nutty tempeh.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (papan) |
| Green onions | 1 bunch (ikat) |
| Kaffir lime leaves | 5 leaves (lembar) |
| Ground Spices: | |
| Garlic | 5 cloves (siung) |
| Coriander | 1 teaspoon (sdt) |
| Turmeric | 1 small piece (ruas) |
| Salt | to taste (secukupnya) |
| Ground pepper | to taste (secukupnya) |
| All-purpose flour | as needed (Tepung terigu) |
| Cornstarch | 3 tablespoons (sdm) |
Instructions
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Prepare the Tempeh:
- Start by cutting the tempeh into slices according to your preference. You can opt for thicker slices for a heartier bite or thinner slices for extra crispiness.
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Chop the Aromatics:
- Next, finely slice the green onions and chiffonade the kaffir lime leaves, ensuring to remove the central stem for a more delicate flavor.
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Make the Spice Mixture:
- In a mortar and pestle or a food processor, combine the garlic, coriander, and turmeric. Grind these ingredients into a fine paste.
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Combine the Dry Ingredients:
- In a mixing bowl, add the all-purpose flour and cornstarch. Mix them well, then season the mixture with salt and ground pepper to taste.
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Prepare for Frying:
- Incorporate the spice paste into the flour mixture, ensuring it is evenly distributed. The result should be a fragrant, seasoned batter that will coat the tempeh slices beautifully.
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Fry the Tempeh:
- Heat oil in a frying pan over medium heat. Once the oil is hot, dip each slice of tempeh into the seasoned flour mixture, coating them thoroughly before gently placing them in the hot oil. Fry until golden brown and crispy, usually about 3-4 minutes per side.
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Drain and Serve:
- Once cooked, remove the tempeh from the oil and let it drain on paper towels to absorb excess oil. Serve hot, garnished with additional sliced green onions and lime leaves, if desired.
Nutritional Information (per serving, approx. 2 slices)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 10 g |
| Fat | 8 g |
| Carbohydrates | 14 g |
| Fiber | 3 g |
| Sodium | 250 mg |
Tempe Mendoan is best enjoyed fresh, served alongside a spicy dipping sauce or a side of sambal for those who love a bit of heat. This dish not only captures the essence of Indonesian flavors but also showcases the versatility of tempeh as a protein source. Perfect for sharing or as a delightful solo snack, Tempe Mendoan is sure to become a favorite in your kitchen!
