Tempe Mendoan Recipe
Tempe Mendoan is a delightful Indonesian snack made from tempeh, which is a fermented soybean product rich in protein. This crispy, savory treat is often enjoyed as a side dish or snack and is perfect for those looking to explore traditional Indonesian flavors. Follow this simple recipe to create your very own Tempe Mendoan at home!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 package, sliced thin |
| Green onion (Daun bawang) | 1 stalk, finely sliced |
| All-purpose flour | 1 bowl |
| Coriander | 1 teaspoon |
| Garlic | 2 cloves |
| Powdered broth (Kaldu bubuk) | 1 packet |
| Salt | To taste |
| Water | As needed |
| Cooking oil | For frying |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 7g |
| Carbohydrates | 15g |
| Fat | 8g |
| Fiber | 2g |
| Sodium | Varies with salt |
Instructions
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Prepare the Seasoning: In a mortar and pestle or a small food processor, blend the coriander, garlic, and salt until finely ground. Gradually add a little water to form a paste.
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Marinate the Tempeh: Dip the sliced tempeh into the seasoning mixture, ensuring all pieces are well-coated. Allow them to marinate for about 10 minutes to absorb the flavors.
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Make the Batter: In a separate bowl, combine the sliced green onions with the all-purpose flour. Add the powdered broth and any leftover seasoning from the marinade. Gradually mix in enough water to create a thick batter. The consistency should be such that it can coat the tempeh but is not too runny.
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Coat and Fry the Tempeh: Dip the marinated tempeh slices into the batter, ensuring each piece is fully covered. Heat a generous amount of cooking oil in a frying pan over medium heat. Once hot, carefully place the coated tempeh into the oil.
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Fry to Perfection: Fry the tempeh until golden brown and crispy on both sides, approximately 3-4 minutes per side. Once cooked, remove the tempeh from the pan and let it drain on paper towels to absorb excess oil.
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Serve: Enjoy the crispy Tempe Mendoan hot, with a side of chili sauce or soy sauce for dipping if desired.
Tips for the Best Tempe Mendoan
- Selecting Tempeh: Look for fresh tempeh with a firm texture and a pleasant aroma. Avoid any that appears dry or has an off smell.
- Oil Temperature: Ensure the oil is hot enough before frying; otherwise, the batter may absorb too much oil and become soggy instead of crispy.
- Variations: Feel free to add spices or herbs to the batter for an extra flavor boost. You could also experiment with other dipping sauces for a unique twist.
Conclusion
Tempe Mendoan is not only delicious but also a wonderful way to incorporate plant-based protein into your diet. This recipe provides a crispy, savory treat that captures the essence of Indonesian cuisine, perfect for sharing with friends and family. Enjoy your culinary journey with this delightful dish!
