Indonesian tempe recipes

Crispy Indonesian Tempe Mendoan with Spicy Dipping Sauce

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Tempe Mendoan Recipe

Ingredients:

Ingredient Quantity
Tempe 1 papan (about 250g)
All-purpose flour (me sajiku) 4 tablespoons
Cornstarch 1 tablespoon
Margarine 1 tablespoon
Garlic 4 cloves
Candlenuts (kemiri) 1 piece
Turmeric (fresh) 1/2 inch piece
Ground coriander 1 teaspoon
Salt 1/2 teaspoon
Chives or green onions (sliced) To taste
Water As needed
Cooking oil For frying

Instructions:

  1. Prepare the Tempe: Cut the tempe into cubes, then slice each piece into three layers, or as desired. Set aside.

  2. Make the Spice Paste: Blend the garlic, candlenuts, and turmeric until smooth.

  3. Mix the Batter: In a mixing bowl, combine all-purpose flour and cornstarch with margarine. Stir until evenly mixed. Add sliced chives or green onions, then gradually mix in a little water until you achieve a medium-thick batter, ensuring it’s not too runny.

  4. Combine Ingredients: Add the prepared spice paste and ground coriander into the batter, mixing well. Adjust the consistency with additional water as needed.

  5. Fry the Tempe: Dip each tempe piece into the batter, ensuring it’s well-coated. Heat the cooking oil in a pan over medium heat. Fry the coated tempe until golden brown and crispy, about 3-5 minutes. Once cooked, remove and drain on paper towels.

  6. Serve: Enjoy the Tempe Mendoan warm, paired with green chili or dipped in sweet soy sauce for an added kick! 😋👍

This recipe captures the ultimate essence of Indonesian cuisine, combining crunchy textures and rich flavors in every bite!

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