Tempe Mendoan: A Delightful Indonesian Snack
Introduction
Tempe Mendoan is a beloved Indonesian delicacy that features thinly sliced tempeh, coated in a flavorful batter, and fried to golden perfection. This dish is not only crispy and savory but also highlights the rich, nutty flavor of tempeh, making it a perfect snack or appetizer. Served with a spicy and tangy sauce, Tempe Mendoan is sure to tantalize your taste buds and impress your guests.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Tempeh (sliced thinly) | 2 papan (blocks) |
| Green onions (sliced thinly) | 3 stalks |
| Celery leaves (sliced thinly) | 5 stalks |
| All-purpose flour | 10 tablespoons |
| Rice flour | 5 tablespoons (Rose brand) |
| Water | As needed |
| Cooking oil | For frying |
| Spices | Quantity |
|---|---|
| Coriander (ground) | ½ tablespoon |
| Turmeric (fresh) | 2 segments |
| Kencur (aromatic ginger) | 1 segment |
| Black pepper (ground) | ½ teaspoon |
| Garlic (cloves) | 4 cloves |
| Salt | To taste |
| Sugar | To taste |
| Sauce Ingredients | Quantity |
|---|---|
| Bird’s eye chili (sliced thinly) | 5-10 pieces |
| Cornstarch | ½ tablespoon |
| Sweet soy sauce | 5 tablespoons |
| Soy sauce | 3 tablespoons |
| Black pepper (ground) | ½ tablespoon |
| Water | As needed |
Instructions
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Prepare the Batter:
- In a large mixing bowl, combine the all-purpose flour and rice flour. Gradually add water while stirring until the mixture is well combined. Aim for a consistency that is neither too thick nor too runny.
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Incorporate the Spices:
- Add the ground spices (coriander, turmeric, kencur, black pepper), minced garlic, salt, and sugar into the batter. Mix until all ingredients are evenly distributed.
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Add Fresh Ingredients:
- Gently fold in the sliced green onions and celery leaves into the batter, ensuring they are well coated.
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Heat the Oil:
- In a deep frying pan, heat enough cooking oil over medium flame until it is hot enough for frying.
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Fry the Tempeh:
- Dip the thinly sliced tempeh pieces into the batter, ensuring each piece is fully coated. Carefully place the battered tempeh into the hot oil. Fry until they turn golden brown and crispy, approximately 3-5 minutes. Once cooked, remove them from the oil and drain on paper towels.
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Prepare the Sauce:
- For the sauce, combine cornstarch with a small amount of water in a saucepan. Cook over low heat until it begins to thicken slightly. Add the sliced bird’s eye chili, ground black pepper, sweet soy sauce, and soy sauce. Mix well and adjust the taste as needed. Cook for an additional minute and then remove from heat.
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Serve:
- Present the crispy Tempe Mendoan hot, accompanied by the spicy sauce on the side for dipping.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250-300 |
| Protein | 10g |
| Carbohydrates | 30g |
| Fats | 15g |
| Fiber | 3g |
| Sodium | Varies based on seasoning |
Conclusion
Tempe Mendoan is not just a dish; it’s a celebration of flavors and textures that exemplifies the richness of Indonesian cuisine. This recipe is perfect for gatherings or as a delightful snack during any time of the day. Enjoy the crispy, golden-brown tempeh dipped in the spicy sauce, and experience a culinary journey that brings comfort and joy. Happy cooking!
