Tempe Mendoan Kemangi is a delightful Indonesian dish that features crispy fried tempeh infused with the aromatic flavor of basil. This recipe highlights the rich textures and unique flavors, making it a perfect appetizer or snack. Let’s dive into the ingredients and preparation steps for this mouthwatering treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (sliced thin) | 14 pieces |
| All-purpose flour | 7 tablespoons |
| Tapioca flour | 1 tablespoon |
| Fresh basil leaves (finely sliced) | To taste |
| Green onion (finely chopped) | 1 stalk |
| Kaffir lime leaves (finely sliced) | 2 leaves |
| Red bird’s eye chili (finely sliced) | 4 pieces |
| Salt | To taste |
| Ice water | As needed |
| Garlic (mashed) | 4 cloves |
| Coriander (ground) | 1 teaspoon |
Instructions
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Prepare the Batter: In a large mixing bowl, combine the all-purpose flour, tapioca flour, finely chopped basil, chopped green onion, finely sliced kaffir lime leaves, finely sliced red bird’s eye chili, and salt. Mix well to ensure all ingredients are evenly distributed.
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Add Flavor: Add the mashed garlic and ground coriander to the mixture. Gradually add ice water until you achieve a smooth batter that can coat the tempeh slices.
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Coat the Tempeh: Dip each slice of tempeh into the batter, ensuring it is fully coated.
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Fry the Tempeh: Heat oil in a frying pan over medium heat. Once hot, gently place the battered tempeh slices into the oil, frying them until golden brown and crispy on both sides. This should take about 3-5 minutes per side.
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Serve: Once cooked, remove the tempeh from the pan and place it on paper towels to absorb excess oil. Serve hot, garnished with additional fresh basil if desired.
Enjoy your Tempe Mendoan Kemangi as a delightful snack or appetizer, perfect for sharing with friends and family. The crispy texture paired with the fragrant basil creates an unforgettable flavor experience that will leave everyone asking for more!