Tempe Mendoan: A Delightful Indonesian Treat
Tempe Mendoan is a popular Indonesian dish known for its crispy exterior and soft, flavorful interior. Made with thin slices of tempeh coated in a seasoned batter, this dish is often enjoyed as a snack or side dish. Below, you will find a detailed recipe that will guide you through the process of creating this delicious treat, ensuring that each bite is packed with flavor and texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (thinly sliced) | 10 packets |
| Large garlic clove | 1 |
| Coriander | To taste |
| Salt | To taste |
| Green onions (sliced) | To taste |
| All-purpose flour | 150 grams |
| Rice flour | 2 tablespoons |
| Water | As needed |
Nutritional Information
(For 1 serving – based on estimated values)
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 10 g |
| Carbohydrates | 22 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sodium | Varies |
Instructions
-
Prepare the Tempeh: Begin by peeling the tempeh and slicing it into thin pieces. Set the slices aside for later use. Thin slices ensure a crisp texture while maintaining a delightful softness inside.
-
Make the Batter: In a mortar and pestle or a food processor, combine the large garlic clove and a pinch of salt. Grind until you achieve a fine paste. Add in the coriander, and continue to blend until well combined. Transfer this mixture into a mixing bowl.
-
Mix the Dry Ingredients: To the garlic-coriander paste, add the all-purpose flour and rice flour. Gradually pour in water while stirring to create a smooth batter. The consistency should be thick enough to coat the tempeh without dripping excessively.
-
Add Green Onions: Fold in the sliced green onions into the batter for an added burst of flavor and color.
-
Fry the Tempeh: Heat oil in a frying pan over medium heat. Dip each slice of tempeh into the batter, ensuring it is well coated, and then carefully place it in the hot oil. Fry until the outside is golden brown and crispy, approximately 2-3 minutes on each side.
-
Serve: Once cooked, remove the tempeh from the oil and drain on paper towels to absorb any excess oil. Serve hot with fresh bird’s eye chili or sweet soy sauce (sambal kecap) for dipping, enhancing the dish’s flavors.
Tips for Perfect Tempe Mendoan
- Choosing Tempeh: Opt for fresh tempeh if possible, as it will yield a better texture and flavor. Thin slices will cook evenly and become wonderfully crispy.
- Batter Variations: Experiment with spices in the batter. A little turmeric or chili powder can add both color and extra flavor.
- Serving Suggestions: Tempe Mendoan pairs beautifully with a side of steamed rice or as part of a larger Indonesian meal spread.
Conclusion
Tempe Mendoan is not just a dish; it’s an experience that showcases the rich culinary traditions of Indonesia. This recipe allows you to recreate that experience in your own kitchen, bringing the flavors of Southeast Asia to your table. Enjoy the delightful crunch and savory taste of this beloved snack, and don’t forget to share it with friends and family!
