Tempe Mendoan Kriuk: A Crunchy Delight
Tempe Mendoan Kriuk is a traditional Indonesian dish that brings together the earthy flavors of tempeh with a crispy, golden-brown coating that makes it irresistible. This recipe offers a delightful blend of spices and herbs, perfect for serving as a snack or a side dish. Whether you’re an experienced cook or a novice in the kitchen, this recipe is easy to follow and sure to impress. Let’s dive into the details!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (papan tempe) | 1 board |
| All-purpose flour | 1/4 cup (or 100 grams of mendoan flour mixed with all-purpose flour) |
| Coriander | To taste |
| Turmeric | 1/2 piece (about 1 inch) |
| Candlenuts (kemiri) | 3 cloves |
| Red shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 1 clove |
| Seasoning (Masako) | To taste |
| Green onions (daun bawang) | To taste |
| Celery (seledri) | To taste |
| Cooking oil | For frying |
Instructions
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Prepare the Tempeh: Begin by slicing the tempeh thinly. This will allow it to absorb the flavors and cook evenly, ensuring a satisfying crunch.
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Make the Spice Mixture: In a mortar and pestle or a food processor, grind together the turmeric, candlenuts, red shallots, and garlic until they form a smooth paste. This aromatic blend will be the foundation of your coating.
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Combine Ingredients: In a mixing bowl, combine the ground spice mixture with the flour. Stir in the chopped green onions and celery for an added freshness. Season the mixture with Masako to taste, ensuring that the flavors are balanced.
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Fry the Tempeh: Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, dip the sliced tempeh into the flour mixture, coating each piece thoroughly. Carefully place the coated tempeh in the hot oil, frying until it turns a beautiful golden brown, about 2-3 minutes on each side.
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Adjust for Crispiness: If you prefer your Tempe Mendoan to be slightly softer (known as “mendoan basah”), you can fry it for a shorter time and flip it only once before removing it from the oil.
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Serve and Enjoy: Once cooked, transfer the tempeh to a plate lined with paper towels to absorb any excess oil. Serve hot with sambal kecap or your favorite spicy sauce for an extra kick.
Notes
- For a more versatile option, you can omit the mendoan flour and simply use all-purpose flour mixed with rice flour. If you prefer a richer taste, feel free to add one beaten egg to the mixture. This helps to keep the coating crispy while adding flavor without the use of candlenuts, which can make the tempeh tougher.
- Enjoy this crunchy Tempe Mendoan as a delightful snack or alongside your main meals, and don’t forget to share with your loved ones!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 8 g |
| Carbohydrates | 15 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sodium | 200 mg |
Conclusion
Tempe Mendoan Kriuk is not just a dish; it’s a celebration of Indonesian flavors and textures that can easily become a favorite in any home. This recipe embraces simplicity while allowing room for personal touches and variations. Enjoy the cooking process and the wonderful aroma that fills your kitchen, and savor every bite of this crispy delight! Happy cooking!
