Tempe Mendoan: A Savory Indonesian Delicacy
Tempe Mendoan is a beloved street food from Indonesia, known for its crispy exterior and tender, flavorful tempeh inside. This dish is an irresistible snack or appetizer, perfect for any occasion, from casual get-togethers to family gatherings. What makes Tempe Mendoan special is the thin batter, infused with fragrant spices, that crisps up beautifully when fried. Paired with a sweet soy dipping sauce, it’s a satisfying snack that celebrates both texture and taste. Let’s dive into this simple, yet delicious recipe that’s easy to recreate at home.
Ingredients
| Ingredient | Amount |
|---|---|
| Tempeh | 100 grams |
| All-purpose flour | 100 grams (approx.) |
| Green onions (sliced) | 1 stalk (optional) |
| Salt | To taste |
| Water | Enough to make batter |
| Vegetable oil | For frying |
| Spice Blend | |
| Shallots (sliced) | 5 cloves |
| Garlic (sliced) | 3 cloves |
| Fresh turmeric | 1.5 cm piece |
Instructions
Step 1: Prepare the Spice Blend
In a blender or food processor, combine the shallots, garlic, and turmeric to create a smooth paste. You can add a small amount of water to help blend the spices if necessary.
Step 2: Prepare the Batter
In a large mixing bowl, combine the spice blend with the flour, green onions, salt, and enough water to form a smooth, slightly thick batter. The batter should have a consistency that can coat the back of a spoon but isn’t too runny. Adjust the water as needed.
Step 3: Slice the Tempeh
Cut the tempeh into thin, even slices. Thin slices will ensure that the tempeh cooks quickly and crisps up beautifully when fried.
Step 4: Fry the Tempeh
Heat a generous amount of vegetable oil in a large frying pan over medium heat. Once the oil is hot, dip each slice of tempeh into the prepared batter, making sure it’s well coated. Gently place the battered tempeh into the hot oil, frying until both sides are golden brown and crispy. This should take about 3-4 minutes per side.
Step 5: Drain and Serve
Once crispy, remove the tempeh from the oil and drain on a paper towel to absorb any excess oil. Serve the Tempe Mendoan warm, paired with a sweet soy dipping sauce or sambal for an extra kick!
Tips for Perfection:
- Tempeh Preparation: Make sure the tempeh is sliced thin enough to allow the batter to crisp up quickly, but thick enough to remain tender inside.
- Batter Consistency: The batter should be thick enough to coat the tempeh slices but not so thick that it clumps. Adjust the water slowly to reach the perfect texture.
- Frying Temperature: Ensure the oil is hot enough before frying. If the oil isn’t hot enough, the tempeh may become greasy instead of crispy. Test the oil by dropping a small piece of batter in—if it sizzles immediately, the oil is ready.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 10 g |
| Fat | 10 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Sodium | 400 mg |
Enjoying Tempe Mendoan
Tempe Mendoan is typically served with a dipping sauce, such as sweet soy sauce (kecap manis) or sambal, to balance the flavors. The crispy exterior contrasts beautifully with the soft, nutty flavor of the tempeh inside. This dish is not only a crowd-pleaser but also a wonderful introduction to Indonesian street food culture.
Pro Tip: You can serve Tempe Mendoan with a side of fresh vegetables or a light salad for a well-rounded meal.
