Mendol Tempe: A Traditional Indonesian Delicacy
Mendol Tempe is a delightful Indonesian dish that embodies the rich flavors of traditional cooking. This recipe combines both leftover and fresh tempeh, creating a flavorful treat that is perfect as a side dish or even a snack. Served warm, it pairs beautifully with steamed rice, sambal, or as an accompaniment to a variety of dishes like nasi pecel, lodeh, or urap. Let’s embark on this culinary journey to create this delicious Mendol Tempe!
Ingredients
To prepare Mendol Tempe, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Leftover tempeh | 1 box |
| Fresh tempeh | 2 boxes |
| Large shallots | 4 |
| Large garlic cloves | 3 |
| Large red chili peppers | 2 |
| Bird’s eye chilies (to taste) | 7 |
| Ground coriander | 1 teaspoon |
| Galangal (kencur) | 1 small piece |
| Kaffir lime leaves | 3 |
| Granulated sugar | 1/2 tablespoon |
| Salt | 2 teaspoons |
| Tapioca starch (kanji) | 1 tablespoon |
| Beef seasoning (Royco) | To taste (optional) |
| Cooking oil | For frying |
Instructions
Follow these steps to create your delicious Mendol Tempe:
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Prepare the Tempeh: In a mixing bowl, combine the leftover tempeh with the fresh tempeh. Use a fork or your hands to mash them together until they are well blended. Set this mixture aside.
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Blend the Spices: Using a mortar and pestle, grind the shallots, garlic, red chili peppers, and bird’s eye chilies until they form a smooth paste. This blend of spices will be the flavor foundation for your Mendol Tempe.
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Mix Everything Together: Add the spice mixture to the mashed tempeh. Use your hands to mix everything thoroughly, ensuring that the spices are evenly distributed throughout the tempeh.
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Add Starch and Shape: Sprinkle the tapioca starch over the tempeh mixture and mix again until the starch is fully incorporated. Form the mixture into flat, round patties, about the size of your palm.
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Fry the Patties: Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the tempeh patties into the pan. Fry them until they turn golden brown and crispy on both sides, which should take about 3-4 minutes per side.
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Serve: Once cooked, remove the patties from the oil and let them drain on paper towels to remove excess oil. Serve the Mendol Tempe warm with steamed rice and your favorite sambal, or as a side to accompany dishes like nasi pecel, lodeh, or urap.
Nutritional Information
While specific nutritional values will vary based on portion sizes and cooking methods, here’s a general breakdown of the nutritional components in Mendol Tempe:
| Nutritional Component | Per Serving (Approx.) |
|---|---|
| Calories | 150-200 |
| Protein | 8-10g |
| Carbohydrates | 15-20g |
| Fats | 7-10g |
| Fiber | 2-3g |
| Sodium | 300-400mg |
Conclusion
Mendol Tempe is not only a delicious way to utilize leftover tempeh but also a testament to the vibrant flavors and textures of Indonesian cuisine. Whether you are enjoying it as a snack or as part of a larger meal, this dish is sure to impress your family and friends. Happy cooking and enjoy this wonderful culinary experience!
