Crispy Tempe Mendoan: Indonesian Fried Tempeh Delights
Tempe Mendoan
Introduction:
Tempe Mendoan is a delightful Indonesian dish featuring crispy, golden slices of tempeh, coated in a flavorful batter infused with aromatic spices and fresh herbs. Perfect as a snack or appetizer, this recipe brings the ultimate comfort of traditional Indonesian cuisine to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (papan), cut into thin squares |
| All-purpose flour | 5 tablespoons |
| Green onions (scallions) | 2 stalks, sliced |
| Kaffir lime leaves | 2 leaves, sliced |
| Ground coriander | 1 tablespoon |
| Candlenuts (kemiri) | 1 tablespoon, ground |
| Turmeric powder | ½ teaspoon |
| Garlic | 2 cloves |
| Shallots | 3 cloves |
| Salt | to taste |
| Flavor enhancer (optional) | to taste |
| Water | as needed |
| Cooking oil | for frying |
Instructions
-
Prepare the Spice Mixture:
Begin by blending the garlic, shallots, ground coriander, candlenuts, turmeric powder, salt, and flavor enhancer into a smooth paste. Transfer this mixture to a bowl. -
-
Make the Batter:
To the spice mixture, add the all-purpose flour, sliced green onions, and kaffir lime leaves. Gradually add water until you achieve a smooth batter consistency that can coat the tempeh slices. -
Coat the Tempeh:
Dip each piece of tempeh into the batter, ensuring it is well-coated. -
Fry the Tempeh:
Heat the cooking oil in a frying pan over medium heat. Once hot, carefully place the battered tempeh into the oil. Fry until golden brown and crispy on both sides, which should take about 3-5 minutes per side. -
Drain and Serve:
Once cooked, remove the tempeh from the oil and drain on paper towels to absorb excess oil. Serve hot as a delicious snack or appetizer, paired with your favorite dipping sauce.
Enjoy the crispy texture and the rich flavors of Tempe Mendoan, a delightful treat that showcases the best of Indonesian culinary traditions!
