Tempe Melet (Mendoan Kekinian) Recipe | Delicious Indonesian Snack

Introduction

Tempe Melet, popularly known as Mendoan Kekinian, is a contemporary reinterpretation of the traditional Indonesian snack, tempeh. This dish elevates the humble fermented soy product with a flavorful marinade, aromatic spices, and a crispy batter coating that turns it into a delightful snack or side dish suitable for any occasion. The recipe balances savory, spicy, and crunchy textures, making it a favorite among Indonesians and food enthusiasts alike. At Love With Recipes, we believe in sharing recipes that not only excite your taste buds but also inspire culinary creativity. This version of Tempe Melet merges traditional techniques with modern flavors, ensuring a satisfying experience with every bite.

Time

Preparation Time: approximately 30 minutes
Marination Time: 10-15 minutes (or longer for a more intense flavor)
Cooking Time: about 15 minutes
Total Time: approximately 1 hour

Needed Equipment

• Cutting board and sharp knife
• Mixing bowls (at least 2)
• Blender or food processor
• Frying pan or wok
• Slotted spoon or spider strainer
• Paper towels or kitchen paper
• Measuring spoons and cups
• Grater (optional, for fresh turmeric)
• Spatula or tongs
• Serving plate or tray

Tags

Spicy, Crispy, Indonesian, Snack, Vegetarian, Modern Twist, Street Food

Serving Size

Serves approximately 4-6 people as a snack or side dish, with about 8-10 pieces depending on portion size.

Difficulty Level

Intermediate — requires basic knife skills, familiarity with frying, and preparation of spice pastes.

Allergen Information

This recipe contains soy (tempeh and soy flour), gluten (wheat flour), and optional garlic and chili. It is suitable for vegetarians but not for those with soy allergies or gluten intolerance. Adjust ingredients accordingly for special dietary needs.

Dietary Preference

Vegetarian, can be made vegan by ensuring batter contains no animal-derived ingredients.

Course

Appetizer, Snack, Side Dish

Cuisine

Indonesian, Southeast Asian

Ingredients

Tempe

Tumis Spices (Sautéed Spices)

Batter (Adonan Tepung)

Instructions

Step 1: Prepare the Tumis Spices (Sautéed Spices)

Begin by preparing your spice paste, which serves as the flavor backbone for this dish. Peel and chop the shallots and garlic into small pieces to facilitate blending. For the chilies, remove stems if desired, but retain seeds if you want extra heat. Use a blender or food processor to combine the shallots, garlic, curly red chilies, bird’s eye chilies, green chilies, and fresh turmeric into a smooth, homogeneous paste. If you prefer a milder flavor, reduce the amount of bird’s eye chilies or omit them altogether.

In a wok or frying pan, heat about 2 tablespoons of vegetable oil over medium heat. Once hot, add the spice paste and sauté, stirring constantly with a spatula or wooden spoon. Cook until the mixture becomes fragrant and turns a golden brown, approximately 5-7 minutes. This process releases the essential oils and intensifies the flavors.

Add the thinly sliced tomato and kaffir lime leaves to the pan. Continue sautéing for another 2-3 minutes until the tomato softens slightly and the aroma of the lime leaves is released. Taste and adjust seasoning with sugar and salt, balancing the spice and acidity. Remove from heat and set aside to cool slightly.

Step 2: Prepare the Tempe

While the spice mixture cools, prepare the tempeh. Cut the tempe into squares or rectangles, halving the blocks if large, to ensure even coating and frying. Place the cut tempeh in a mixing bowl.

Pour the cooled spice paste over the tempeh pieces. Gently toss or use a spoon to coat each piece thoroughly with the marinade. Cover and let it marinate for at least 10 minutes. For a more pronounced flavor, marinate the tempeh in the refrigerator for up to 2 hours or overnight, which allows the flavors to penetrate deeply.

Step 3: Make the Batter (Adonan Tepung)

In a blender or food processor, combine the fresh turmeric, coriander seeds, garlic, and chopped green onions. Blend until you achieve a smooth paste, adding a splash of water if necessary to facilitate blending. The paste should be aromatic and vibrant in color.

In a large mixing bowl, combine the all-purpose flour, rice flour, and tapioca flour. Stir well to distribute evenly. Add the turmeric-coriander-green onion paste to the flour mixture, stirring thoroughly.

Season the batter with salt, a pinch of sugar, and optional bouillon powder for extra umami. Gradually add water, about 1/4 cup at a time, mixing continuously until the batter reaches a thick, pancake-like consistency. It should be thick enough to coat the back of a spoon without dripping excessively.

Step 4: Fry the Tempe

Heat a generous amount of vegetable oil in a frying pan or wok over medium heat. The oil temperature should reach about 170-180°C (340-360°F). To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface quickly, the oil is hot enough.

Dip each marinated tempe piece into the batter, ensuring it is coated evenly on all sides. Carefully place the coated tempeh into the hot oil. Fry in batches if necessary to avoid overcrowding, which can lower the oil temperature and result in less crispy coating.

Cook each piece for approximately 2-3 minutes per side, turning with tongs or a slotted spoon to ensure even browning. The tempeh is done when it is golden brown and crispy on the outside. Use a slotted spoon or spider strainer to remove fried tempe from the oil and drain on paper towels to absorb excess oil.

Repeat the frying process until all tempeh pieces are cooked. Allow the fried tempeh to rest for a minute or two before serving, as the crispiness will continue to develop slightly.

Step 5: Serve

Arrange the crispy Tempe Melet/Mercon on a serving platter. For presentation, garnish with additional kaffir lime leaves or sliced chilies if desired. Serve hot with your favorite dipping sauces, such as a tangy sambal, sweet soy sauce, or a spicy chili sauce.

This dish pairs excellently with steamed rice, fresh vegetables, or as part of a larger Indonesian feast. The combination of crispy coating, spicy marinade, and aromatic herbs creates a layered flavor profile that is both satisfying and addictive.

Preparation Tips

• Marination enhances flavor: For deeper flavor, marinate the tempeh overnight in the spice paste wrapped tightly in plastic wrap or in a sealed container. This allows the spices to penetrate the tempeh more thoroughly.
• Adjust spice levels: Modify the amount of bird’s eye chilies for heat preference. Milder versions can substitute with red bell peppers or milder chilies.
• Batter consistency: If the batter feels too thick, add small amounts of water gradually until achieving a smooth, coating consistency. Conversely, if too runny, add more flour or tapioca flour.
• Frying temperature: Maintaining the correct oil temperature is key for crispy, non-greasy tempeh. Use a thermometer if available, and avoid overcrowding the pan.

Nutritional Information

Tips and Tricks

• Use fresh ingredients: Fresh turmeric and green onions provide vibrant flavor and color. Dried or powdered alternatives can be used but may alter the taste.
• Experiment with spices: Add a pinch of cumin or coriander powder in the batter for additional depth.
• Serve immediately: For optimal crunchiness, serve the tempeh hot right after frying. To keep crispy, reheat in a hot oven or air fryer if needed.
• Enhance flavor with accompaniments: Serve with sliced cucumbers, shredded lettuce, or a squeeze of lime for a refreshing contrast.

Add-ons

• Crushed peanuts or sesame seeds sprinkled on top for added texture
• Fresh herbs like cilantro or basil for garnish
• Spicy chili oil drizzled over for extra heat
• Sweet and sour dipping sauces for a flavor twist

Side Dishes

• Steamed jasmine rice or coconut rice
• Indonesian sambal or chili sauce
• Fresh vegetable salad with lime dressing
• Fried rice or nasi goreng
• Pickled vegetables for a tangy contrast

Improvements

• Incorporate grated coconut into the batter for a tropical flavor
• Add finely chopped herbs such as mint or basil into the batter for freshness
• Use alternative coatings like panko breadcrumbs for extra crunch
• Experiment with different marination liquids, such as coconut milk or soy sauce, for varied flavor profiles

Save and Store

Fried tempeh is best enjoyed immediately for maximum crispiness. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven or air fryer at 180°C (360°F) for 5-7 minutes until crispy. Avoid microwaving as it can make the coating soggy.

FAQ

Can I make this recipe vegan?

Yes, simply ensure that the batter contains no animal-derived ingredients. Use plant-based bouillon or omit it altogether.

Can I bake instead of fry?

While frying provides the authentic crispy texture, you can bake the coated tempeh at 200°C (392°F) for 20-25 minutes, flipping halfway through, until golden and crispy. However, the texture may differ slightly.

Is tempeh healthy?

Tempeh is a nutritious, fermented soy product rich in protein, probiotics, and vitamins. Cooking methods like frying increase calorie content, so moderation is recommended.

Conclusion

This Tempe Melet or Mercon recipe from Love With Recipes combines traditional Indonesian flavors with modern culinary techniques to create a crispy, spicy, and savory snack that can be enjoyed anytime. Its combination of aromatic spices, crunchy coating, and flavorful marinade makes it a versatile dish suitable for entertaining guests, sharing with family, or simply satisfying your craving for something bold and delicious. The adaptability of the spice levels and optional add-ons allow you to tailor the dish to your personal taste preferences. Whether you’re an experienced cook or a beginner eager to explore Indonesian cuisine, this recipe offers a rewarding culinary experience that celebrates the rich flavors of Southeast Asia.

References

1. Indonesian Food & Cooking by Sri Owen — A comprehensive guide to traditional Indonesian dishes and their modern interpretations.
2. The Art of Indonesian Cooking by William Wongso — Insights into spice blending and authentic preparation techniques.