Mendoan Tempe ala JOSHE: A Flavorful Indonesian Delight
Mendoan tempe is a beloved Indonesian dish, particularly enjoyed as a crispy snack or side dish. This recipe for Mendoan Tempe ala JOSHE features the unique combination of tempeh and a delightful blend of spices, resulting in a crispy, flavorful treat that is sure to impress your family and friends. Serve it warm with a spicy sambal kecap for an authentic touch. Let’s dive into the delightful world of Mendoan Tempe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (papan) | 1 piece |
| Mendoan tempe (4 pieces) | 1 package |
| Cooking oil | 300 ml (for frying) |
| All-purpose flour | 250 grams |
| Water | 150 ml (as needed) |
| Green onions (daun bawang) | 2 stalks, chopped |
| Ground Spice Mixture: | |
| Garlic | 4 cloves |
| Coriander powder | 2 teaspoons |
| Salt | 3 teaspoons |
| Candlenuts (kemiri) | 2 small pieces |
Instructions
-
Prepare Ingredients and Spices
Gather all the ingredients and spices, ensuring they are ready to use. You will notice the distinction between the two types of tempeh: the thicker papan tempeh and the thinner mendoan tempeh. -
-
Make the Ground Spice Mixture
Using a mortar and pestle, grind together the garlic, coriander powder, salt, and candlenuts until you achieve a smooth paste. This aromatic mixture will enhance the flavor of the tempeh. -
Prepare the Batter
In a mixing bowl, combine the all-purpose flour with the ground spice mixture. Gradually add water, mixing until you reach a consistency that is not too thin but still fluid. Stir in the chopped green onions, distributing them evenly throughout the batter. -
Heat the Oil
In a frying pan with a diameter of about 20 cm, heat the cooking oil over medium heat until it is hot enough for frying. -
Fry the Tempeh
Dip each piece of mendoan tempeh into the prepared batter, ensuring it is well coated. Carefully place the battered tempeh into the hot oil. Fry until it turns golden brown, flipping once or twice to ensure even cooking. The ideal texture for mendoan is slightly undercooked (setengah matang), remaining soft and juicy inside. -
Serve
Once the tempeh is perfectly cooked, remove it from the oil and drain it on paper towels to absorb any excess oil. Serve warm, accompanied by a fresh salad or sambal kecap.
Spicy Sambal Kecap Recipe
To create a delightful sambal kecap that pairs perfectly with your Mendoan Tempe, follow this simple recipe:
| Sambal Kecap Ingredients | Quantity |
|---|---|
| Bird’s eye chili (cabi rawit) | To taste, thinly sliced |
| Kaffir lime leaves (daun jeruk) | 1 leaf, finely sliced |
| Shallots (bawang merah) | 2, thinly sliced |
| Ground black pepper | 1/4 teaspoon |
| Sweet soy sauce (kecap manis) | To taste |
Instructions for Sambal Kecap:
- In a bowl, combine the sliced bird’s eye chili, finely sliced kaffir lime leaves, and thinly sliced shallots.
- Add the ground black pepper and sweet soy sauce according to your taste preference. Mix well to combine all the flavors.
Your sambal kecap is ready! Enjoy it as a spicy dipping sauce for your crispy Mendoan Tempe.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | 600 mg |
Final Thoughts
Mendoan Tempe ala JOSHE is not just a snack; it’s a delightful experience that captures the essence of Indonesian cuisine. With its crispy exterior and tender interior, paired with the spicy sambal kecap, this dish is sure to be a hit at your next gathering. Whether enjoyed as an appetizer or a side dish, Mendoan Tempe promises to deliver a taste of tradition and comfort in every bite. Happy cooking!
