Spicy Tempeh Fritters: A Flavorful East Java Delight

Tempe Mendol Jawa Timur

Discover the vibrant flavors of East Java with this delectable Tempe Mendol recipe, a delightful dish that combines the earthiness of tempeh with a medley of spices, perfect as a snack or side dish.

Ingredients

Ingredient	Quantity
Tempe	1 board (papan)
Garlic (bawang putih)	2 cloves
Shallots (bawang merah)	4 shallots
Bird’s eye chili (cabai rawit)	4 (optional)
Turmeric (kunyit)	1/2 finger length
Kencur	1/2 finger length
Coriander (tumbar)	1/2 tsp
Kaffir lime leaves (daun jeruk)	3 leaves
Salt (garam)	to taste
Flavor enhancer (penyedap)	to taste
Oil (for frying)	as needed

Instructions

Prepare the Ingredients: Begin by steaming the tempeh until tender; this makes it easier to mash later.
Related Articles
Blend the Spices: In a blender or mortar, combine the garlic, shallots, bird’s eye chili (if using), turmeric, kencur, and coriander. Grind until a smooth paste forms.
Combine with Tempeh: Add the steamed tempeh to the spice paste and mash them together until well mixed. Incorporate salt and flavor enhancer to taste.
Shape the Mixture: Form the tempeh mixture into patties or your preferred shapes.
Heat the Oil: In a frying pan, heat enough oil over medium heat for frying.
Fry Until Golden: Carefully add the shaped tempeh to the hot oil and fry until golden brown and crispy on both sides.
Serve and Enjoy: Once cooked, remove the tempeh from the oil and drain on paper towels. Serve warm and enjoy this flavorful treat!