Tempe Mendoan – Crispy and Delicious Tempeh Fritters
Ingredients:
| Ingredient | Quantity |
|---|---|
| Young tempeh | 7 pieces |
| All-purpose flour | 7 tablespoons |
| Garlic | 3 cloves |
| Candlenuts | 2 pieces |
| Ground turmeric | A pinch |
| Salt | 1 teaspoon |
| Green onions | 1 stalk, sliced |
| Celery | 1 sprig, chopped |
| Water | As needed |
Instructions:
-
Prepare the Spice Mixture:
Begin by grinding the garlic, candlenuts, and turmeric together using a mortar and pestle or blender. Add a teaspoon of salt to the mix. This will form the base of the flavor for your tempe mendoan. -
Create the Batter:
In a large mixing bowl, add the flour. Gradually mix in the ground spice mixture and water until you achieve a smooth and thick batter. Be careful not to add too much water; the batter should not be too runny, but thick enough to coat the tempeh. -
-
Add Herbs:
Stir in the sliced green onions and chopped celery into the batter, ensuring everything is well-combined for added flavor and freshness. -
Prepare the Tempeh:
Slice the tempeh into thin pieces, about the size of your palm or slightly smaller. Dip each slice into the batter, making sure each piece is fully coated. -
Frying the Tempeh:
Heat oil in a pan over medium heat. Once hot, gently place the battered tempeh into the oil one piece at a time. Fry until the tempeh is golden brown and crispy, flipping halfway through to ensure even cooking. -
Serve:
Once the tempeh is cooked and crispy, remove it from the oil and drain on paper towels to remove excess oil. Serve hot and enjoy your crunchy, flavorful Tempe Mendoan!
Tips:
- For added crunch, fry the tempeh until it reaches a light golden-brown color, but be careful not to overcook it.
- Pair the Tempe Mendoan with a dipping sauce like sambal or sweet soy sauce for an extra burst of flavor.
Enjoy the crispy, savory goodness of this traditional Indonesian snack!
