Tempe Mendoan: A Delightful Indonesian Snack
Tempe Mendoan is a beloved Indonesian snack that combines the earthy flavor of tempeh with a crispy, savory coating. This dish is perfect as an appetizer, side dish, or even a light meal. Its delightful crunch and rich taste make it a favorite among food lovers. Below is a detailed recipe to guide you in making your own Tempe Mendoan at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 papan (about 250g), sliced thinly to your preference |
| All-purpose flour | 3 tablespoons |
| Rice flour | 1 tablespoon |
| Green onions | To taste, finely chopped |
| Water | As needed |
| Cooking oil | For frying |
| Spice Paste | |
| Shallots | 2 pieces |
| Coriander seeds | 1 tablespoon |
| Salt | To taste |
| Chicken stock powder | To taste |
Nutritional Information
| Nutrient | Amount per serving (approximate) |
|---|---|
| Calories | 180 |
| Protein | 6g |
| Carbohydrates | 20g |
| Fat | 8g |
| Fiber | 3g |
| Sodium | 250mg |
Instructions
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Prepare the Spice Paste: Begin by blending the shallots, coriander seeds, salt, and chicken stock powder together until you achieve a smooth paste. You can use a mortar and pestle or a food processor for this step.
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Mix the Batter: Transfer the blended spice paste into a mixing bowl. Add the all-purpose flour and rice flour to the bowl. Gradually add water until you achieve a batter that is not too thick nor too runny; the consistency should be just right for coating the tempeh slices.
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Incorporate Green Onions: Fold in the finely chopped green onions into the batter. This adds a fresh flavor that enhances the overall taste of the dish.
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Heat the Oil: In a frying pan or wok, heat sufficient cooking oil over medium heat. The oil should be hot enough for frying but not smoking.
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Coat and Fry the Tempeh: Dip each slice of tempeh into the batter, ensuring it is well coated. Carefully place the coated tempeh into the hot oil. Fry until golden brown and crispy, usually taking about 3-5 minutes on each side. Repeat this process for the remaining tempeh slices.
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Drain Excess Oil: Once fried, remove the tempeh mendoan from the oil and place it on a paper towel-lined plate to drain excess oil.
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Serve and Enjoy: Tempe Mendoan is best served hot. Enjoy it as a snack on its own or with a spicy dipping sauce for an extra kick.
Tips for Perfect Tempe Mendoan
- Choose Quality Tempeh: Look for fresh tempeh at your local market. It should be firm and have a pleasant, nutty aroma.
- Adjust Seasoning: Feel free to adjust the seasoning in the batter to suit your taste. You can add more salt or spices as desired.
- Serving Suggestions: Tempe Mendoan pairs wonderfully with sweet soy sauce or sambal for a delicious contrast in flavors.
This recipe captures the essence of Indonesian cuisine, showcasing the wonderful flavors and textures of Tempe Mendoan. Enjoy making this delightful dish and sharing it with family and friends!
