Indonesian tempe recipes
Crispy Tempe Mendoan: Indonesian Fried Tempeh Delights
Tempe Mendoan Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Large tempe (sliced) | 1 papan, cut into 4 pieces, each approximately 3 cm thick |
| All-purpose flour | 6 tablespoons |
| Rice flour | 1 tablespoon |
| Lime powder (kapur sirih) | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Garlic cloves | 4, crushed |
| Candlenuts (kemiri) | 2, crushed |
| Salt | 1 teaspoon |
| Chicken-flavored broth powder | 1 teaspoon |
| Water | as needed |
| Green onions (sliced) | 2 stalks |
Instructions
- Start by cutting the tempe into four pieces, then slice each piece into approximately 3 cm thick slices, or adjust according to your preference.
- In a blender, combine the ground coriander, garlic, candlenuts, salt, and chicken-flavored broth powder. Blend until smooth.
- In a mixing bowl, combine the all-purpose flour, rice flour, lime powder, and the blended spices. Gradually add water to achieve a smooth batter, then fold in the sliced green onions.
- Heat oil in a frying pan over medium heat. Once hot, dip each slice of tempe into the batter and carefully place it in the oil.
- Fry until golden brown, turning occasionally to ensure even cooking. Once cooked, remove and drain on paper towels.
Serve your crispy Tempe Mendoan as a delicious snack or side dish, and enjoy the delightful flavors!
