Title: Tempe Perkedel (Tempe Mendol) – Indonesian Tempe Fritters
Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (fermented soybean cake) | 1/2 block (about 200g) |
| Orange chili peppers (cabe jablai), sliced | 10 pieces, adjust to taste |
| Garlic cloves | 2 cloves |
| Shallots | 3 shallots |
| Tapioca flour (or cassava flour) | 2 tablespoons |
| Egg | 1 egg |
| Salt | To taste |
Instructions
-
Prepare the Tempe:
- Gently crumble the tempe with your hands until it is broken down into small, bite-sized pieces.
-
Grind the Spices:
- Using a mortar and pestle or a grinder, mash together the orange chili peppers, garlic, and shallots until you have a smooth, fragrant paste. Adjust the amount of chili based on how spicy you want the fritters.
-
Combine the Ingredients:
- In a large mixing bowl, combine the crumbled tempe and the spice paste. Season with salt to taste. Mix well to ensure the flavors are evenly distributed.
-
Add the Egg and Flour:
- Crack an egg into the mixture and stir it through until fully incorporated. Then, add the tapioca flour and mix again until you have a sticky, cohesive dough-like texture. The flour helps bind the ingredients together and gives the fritters a nice crisp.
-
Fry the Perkedel:
- Heat oil in a frying pan or wok over low heat. Using a spoon, scoop small portions of the tempe mixture and gently shape them into round patties or fritters. Carefully drop them into the hot oil, making sure not to overcrowd the pan.
- Fry each fritter until golden brown and crispy on both sides, turning them over gently to ensure even cooking.
-
Serve:
- Once the fritters are cooked, remove them from the oil and drain on paper towels. Serve the tempe perkedel hot with a side of steamed rice, spicy sambal terasi (fermented shrimp paste chili sauce), and a bowl of clear spinach soup for a traditional Indonesian meal.
Enjoy this crispy, flavorful snack that’s rich in protein and perfect for any occasion! 😋
