Lentho / Menjeng / Perkedel Tempe Recipe
This delightful Indonesian dish, known as Lentho or Perkedel Tempe, is a flavorful treat that combines the richness of tempe with a medley of spices, perfect for snacking or as a side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (large) | 1 lonjor |
| Spice Blend: | |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Galangal (finger-sized piece) | 1 |
| Ground coriander | 1 tsp |
| Bird’s eye chili | 7 pieces |
| Red chili | 3 pieces |
| Candlenuts | 4 pieces |
| Additional Seasonings: | |
| Salt | to taste |
| Sugar | to taste |
| Masako (seasoning) | to taste |
| Tapioca flour / starch | 4 tbsp |
Instructions
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Prepare the Tempe: Cut the tempe into large pieces and steam or boil in a pot for about 10 minutes to soften.
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Make the Spice Paste: While the tempe is cooking, prepare the spice blend by blending the shallots, garlic, galangal, ground coriander, bird’s eye chili, red chili, and candlenuts until smooth. Set aside.
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Mash the Tempe: Once the tempe is cooked, remove it from the pot and use a mortar and pestle or a fork to mash it until smooth.
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Combine Ingredients: Add the spice paste and additional seasonings to the mashed tempe, mixing thoroughly until well combined and sticky. Taste and adjust seasoning as necessary.
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Shape the Patties: Form small balls or patties from the mixture, readying them for frying.
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Fry the Patties: Heat a generous amount of oil in a deep frying pan. Carefully place the tempe balls in the hot oil, frying them in batches until golden brown and crispy.
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Serve: Remove the fried tempe from the oil and drain on paper towels. Enjoy them hot as a snack or side dish!
This recipe not only showcases the ultimate harmony of flavors but also brings a touch of Indonesian culture to your table. Enjoy your cooking adventure!
