Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (cut into thick slices) | 1 papan |
| All-purpose flour | 100 g |
| Tapioca flour | 1 tbsp |
| Garlic cloves | 3 (finely minced) |
| Candlenuts | 2 (blended) |
| Ground coriander | 1/2 tsp |
| Ground turmeric | 1/2 tsp (or fresh turmeric) |
| Bouillon powder | 1/2 tsp |
| Salt | 1 tsp |
| Water | For mixing |
| Green onions (thinly sliced) | To taste |
| Oil (for frying) | As needed |
Instructions:
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Prepare the Spice Paste: In a mortar and pestle or food processor, blend the garlic, candlenuts, ground coriander, ground turmeric, bouillon powder, and salt until a smooth paste forms.
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Make the Batter: In a mixing bowl, combine the all-purpose flour and the spice paste. Gradually add water while stirring until you achieve a batter that’s not too thin nor too thick. Finally, fold in the thinly sliced green onions.
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Fry the Tempe: Heat oil in a frying pan over medium heat. Dip the tempe slices into the batter, coating them well, then gently place them into the hot oil. Fry until golden brown and crispy on both sides.
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Serve: Remove the fried tempe from the oil and drain on paper towels. Serve warm with shrimp paste or sweet soy sauce, garnished with fresh chili peppers for an extra kick. Enjoy your delicious Tempe Mendoan! 😋
This dish combines savory flavors and crispy textures, making it an ultimate addition to your culinary repertoire!