Mendol Tempe Lezat: A Delightful Indonesian Tempeh Dish
Mendol Tempe is a popular Indonesian snack made from tempeh, seasoned with aromatic spices and herbs, then fried to golden perfection. This dish not only showcases the unique flavor of tempeh but also provides a wonderful crunch with every bite. Here’s how you can recreate this delicious treat at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (approximately 250g) |
| All-purpose flour | 2 tablespoons |
| Tapioca flour | 1 tablespoon |
| For the spice mixture: | |
| Garlic | 3 cloves |
| Shallots | 2 cloves |
| Kencur (aromatic ginger) | 1 cm piece |
| Bouillon powder | 1/2 teaspoon |
| Ground pepper | 1/2 teaspoon |
| Bird’s eye chili | 7 pieces |
| Large red chili | 2 pieces |
| Kaffir lime leaves | 4 leaves, finely sliced (remove the stems) |
| Salt | to taste |
| Vegetable oil | for frying |
Nutritional Information (per serving, serves approximately 4)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 8g |
| Carbohydrates | 30g |
| Fat | 8g |
| Fiber | 4g |
Instructions
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Prepare the Tempeh: Start by steaming the tempeh for about 10-15 minutes until it’s cooked through. Once steamed, allow it to cool slightly before mashing it in a bowl until smooth.
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Make the Spice Mixture: In a food processor or mortar and pestle, blend together the garlic, shallots, kencur, bouillon powder, ground pepper, bird’s eye chili, and large red chili until you achieve a fine paste.
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Combine Ingredients: In the bowl with the mashed tempeh, add the spice mixture, all-purpose flour, tapioca flour, sliced kaffir lime leaves, and salt to taste. Mix everything thoroughly until well combined. Adjust seasoning if needed.
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Shape the Mixture: Take small portions of the mixture and shape them into small oval or round patties, about the size of a golf ball. Ensure they are compact to hold their shape while frying.
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Fry the Mendol Tempe: Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, gently place the shaped tempeh patties into the pan. Fry them in batches, avoiding overcrowding the pan, until they turn a golden brown and are crispy, approximately 4-5 minutes on each side.
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Drain and Serve: Once cooked, remove the mendol tempe from the oil and let them drain on paper towels to absorb excess oil. Serve hot as a snack or side dish, perhaps with a spicy dipping sauce for an extra kick!
Enjoy!
Mendol Tempe is a delicious, crunchy snack that highlights the unique flavors of Indonesian cuisine. Perfect for gatherings or a delightful treat at any time, this recipe is sure to impress your family and friends. Enjoy the delightful taste and the healthy goodness of tempeh!
