Mendol/Perkedel Tempe Recipe
Description: Mendol, also known as Perkedel Tempe, is a delicious Indonesian dish that combines the rich flavor of tempeh with aromatic spices, creating a delightful snack or side dish. Perfectly golden and crispy, these fritters are sure to impress at any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 slice |
| Garlic | 2 cloves |
| Shallots | 5 small or 4 large |
| Salt | To taste |
| Coriander | To taste |
| Galangal (Lengkuas) | To taste |
| Kencur (Sand ginger) | To taste |
| Turmeric | To taste |
| Kaffir lime leaves | A few leaves |
| Bird’s eye chili (Cabe rawit) | To taste (optional) |
| Seasoning (optional) | To taste |
Instructions
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Prepare the Ingredients: Gather all the ingredients listed above, ensuring they are fresh for the best flavor.
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Blend the Spices: Using a mortar and pestle or a food processor, finely grind the garlic, shallots, coriander, galangal, kencur, turmeric, and kaffir lime leaves until you achieve a smooth paste. The more finely you grind, the more aromatic the mixture will be.
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Combine with Tempeh: In a mixing bowl, crumble the tempeh into small pieces and mix it with the ground spices. If the tempeh is too dense, you may steam it briefly before mixing to soften it.
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Shape the Fritters: Take small portions of the mixture and shape them into flat patties using your hands.
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Fry the Fritters: Heat oil in a frying pan over medium heat. Carefully place the shaped fritters into the hot oil and fry until they turn golden brown and crispy, about 3-4 minutes on each side.
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Drain and Serve: Once cooked, remove the fritters from the oil and place them on paper towels to drain excess oil. Serve warm as a side dish or snack.
Serving Suggestion: Mendol is best enjoyed with steamed rice and a side of sambal for an extra kick. These fritters are not only flavorful but also nutritious, making them a perfect addition to any meal. Enjoy!
