Mendoan Tempe Renyah: Crispy Indonesian Tempe
Mendoan tempe renyah is a beloved Indonesian dish that showcases the delightful flavors and textures of tempeh, a traditional soy product known for its nutty taste and nutritional benefits. This crispy version of mendoan tempe is perfect as a snack or appetizer, and it’s incredibly easy to make. With a light, crispy coating, this dish is sure to impress your family and friends. Let’s explore the ingredients and steps to create this delectable dish!
Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (thinly sliced) | 400 grams |
| All-purpose flour (Terigu Segitiga Biru) | 200 grams |
| Green onions (thinly sliced) | 2 stalks |
| Shallots (thinly sliced) | 2 cloves |
| Water | as needed |
| Salt | to taste |
| Flavor enhancer (optional) | to taste |
| Cooking oil | as needed for frying |
| Spice Paste | |
| Shallot (for spice paste) | 1 clove |
| Garlic (for spice paste) | 1 clove |
| Coriander seeds (ground) | 1/2 teaspoon |
| Black pepper (whole) | 1/2 teaspoon |
| Turmeric (1/2-inch piece, grated) | 1/2 piece |
Instructions
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Prepare the Batter: In a mixing bowl, combine the all-purpose flour, sliced green onions, sliced shallots, salt, flavor enhancer, and the spice paste ingredients (the additional shallot, garlic, ground coriander, whole black pepper, and grated turmeric). Mix well until all the ingredients are evenly distributed.
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Add Water: Gradually add water to the flour mixture, stirring continuously until you achieve a smooth batter. The batter should be somewhat runny to ensure a light and crispy coating on the tempeh.
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Heat the Oil: In a large frying pan or skillet, heat enough cooking oil over medium heat. You’ll know the oil is ready when a drop of batter sizzles upon contact.
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Coat the Tempeh: Dip each slice of tempeh into the batter, ensuring that it is fully coated. Allow any excess batter to drip off before frying.
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Fry the Tempeh: Carefully place the coated tempeh slices into the hot oil, frying them in batches to avoid overcrowding the pan. Fry until golden brown and crispy, about 3-5 minutes per side.
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Drain and Serve: Once cooked, remove the tempeh from the oil and place it on a plate lined with paper towels to absorb excess oil. Serve warm as a delicious snack or appetizer, and enjoy the crispy texture and flavorful taste!
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 9 grams |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 4 grams |
| Sugars | 1 gram |
| Sodium | Varies based on added salt |
Mendoan tempe renyah is not only a delightful dish but also a great source of protein and fiber, making it a wholesome addition to any meal. Whether served as an appetizer or enjoyed as a snack, its crispy exterior and flavorful interior are sure to be a hit with everyone at the table. Enjoy your culinary journey with this authentic Indonesian recipe!
