Tempe Mendoan: A Crispy Indonesian Delight
Tempe Mendoan is a beloved Indonesian street food, known for its crispy texture and delightful flavor. This dish features tempeh, a traditional soy product, which is coated in a savory batter and fried to perfection. Paired with a spicy soy sauce, it’s a must-try for anyone looking to explore the rich flavors of Indonesian cuisine. Here’s how to prepare this delectable dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (sliced thinly) | 12-14 sheets (regular tempe) |
| All-purpose flour | 250 grams |
| Rice flour | 3 tablespoons |
| Water | 400 ml (adjust to 380-390 ml for a thicker batter) |
| Green onions (sliced) | 2 stalks |
| Salt | To taste |
| Bouillon powder (optional) | To taste |
| Cooking oil | For frying |
| Spice Blend: | |
| Garlic | 2 cloves |
| Coriander seeds | 1 teaspoon |
| Kencur (aromatic ginger) | 2 small pieces |
| Turmeric | 1 small piece |
| Chili Sauce: | |
| Bird’s eye chili (sliced) | To taste |
| Soy sauce | To taste |
Nutritional Information
(This section will vary based on the specific brands and quantities used. It’s advisable to use a nutritional calculator to determine the exact values.)
Instructions
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Prepare the Batter:
- In a mixing bowl, combine the all-purpose flour, rice flour, salt, bouillon powder (if using), and the ground spices (garlic, coriander, kencur, and turmeric). Gradually add water while whisking until the mixture is smooth and free of lumps. The batter should be thick enough to coat the tempeh but still pourable.
-
Add Green Onions:
- Fold the sliced green onions into the batter, ensuring they are evenly distributed.
-
Fry the Tempeh:
- Heat a generous amount of cooking oil in a frying pan over medium-high heat. Once the oil is hot, dip a slice of tempeh into the batter, coating it thoroughly on both sides. Carefully place it in the hot oil.
- Fry the tempeh for about 3-4 minutes on each side or until golden brown and crispy. Depending on the size of your frying pan, you can cook 3-4 pieces at a time.
- Remove the fried tempeh from the oil and let it drain on paper towels to absorb excess oil. Repeat the process for the remaining tempeh slices.
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Serve:
- Serve the crispy Tempe Mendoan hot with sliced bird’s eye chili mixed into soy sauce for dipping. Enjoy this flavorful snack as an appetizer or side dish!
Conclusion
Tempe Mendoan is not only a delicious treat but also a representation of Indonesian culinary tradition. Its crispy exterior and savory flavor make it a perfect snack for any occasion. Enjoy making this dish at home and share it with friends and family for a taste of Indonesia!
