Description:
Tempe Mendoan is a delightful Indonesian dish featuring crispy, golden-battered tempeh, perfect as a snack or side dish. This recipe combines traditional flavors and a crunchy texture, making it a beloved choice for any gathering.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour (terigu) | 200 g |
| Tapioca flour | 2 tbsp |
| Rice flour | 2 tbsp |
| Tempeh (long variety) | As needed |
| Water | As needed |
| Chopped green onions | To taste |
| Sliced chili (optional) | To taste |
| Salt, sugar, and seasoning | To taste |
| For the spice paste (bumbu halus): | |
| Garlic cloves | 2 |
| Fresh turmeric | 1 thumb-sized |
| Coriander seeds | 1 tbsp |
Instructions
-
Prepare the Tempeh:
Slice the tempeh into pieces that are not too thin. Soak the slices in salted water for about 30 minutes to allow the flavors to infuse. -
Make the Spice Paste:
While waiting for the tempeh, grind the garlic, turmeric, and coriander seeds into a fine paste using a mortar and pestle or a food processor. -
Prepare the Batter:
In a mixing bowl, combine the all-purpose flour, tapioca flour, and rice flour. Add the ground spice paste and enough water to create a batter that is not too thick or too runny. Season with salt, sugar, and any additional seasoning to taste. -
Add Flavorings:
Fold in the chopped green onions and sliced chili (if using) into the batter. Mix until well combined. -
Coat and Fry:
Remove the tempeh from the salted water and coat each piece in the batter. Heat oil in a frying pan over medium-high heat. Fry the battered tempeh until golden brown and crispy, about 3-4 minutes per side. -
Serve:
For a simple dipping sauce, mix sliced shallots and chili in sweet soy sauce (kecap manis). Enjoy your crispy Tempe Mendoan while hot!
Enjoy this ultimate Tempe Mendoan as a flavorful addition to your meals or as a savory snack that brings a taste of Indonesia to your table!