Tempe Mendoan: A Flavorful Indonesian Delight
Introduction
Tempe Mendoan is a beloved Indonesian snack that showcases tempeh, a fermented soybean product rich in protein and flavor. This dish is characterized by its crispy exterior and tender interior, often enjoyed as a side dish or snack. The unique blend of spices and ingredients creates a delightful taste experience that reflects the essence of Indonesian cuisine. This recipe will guide you through making your own Tempe Mendoan at home, ensuring you savor every bite of this delicious treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornstarch (tepung maizena) | 9 tablespoons |
| All-purpose flour (tepung terigu) | 6 tablespoons |
| Green onions (daun bawang) | 2 stalks |
| Ground coriander (ketumbar bubuk) | 2 tablespoons |
| Salt (garam bubuk) | 1 teaspoon |
| Water | As needed |
| Garlic (bumbu yang dihaluskan) | 6 cloves |
| Cooking oil | For frying |
| Tempeh (sliced) | 300 grams (or to preference) |
Instructions
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Prepare the Tempeh: Begin by soaking the sliced tempeh in a mixture of water and salt for about 10-15 minutes. This will help infuse flavor and soften the tempeh, making it ready for frying.
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Make the Batter: In a separate mixing bowl, combine the cornstarch, all-purpose flour, ground coriander, and salt. Mix these dry ingredients thoroughly. Gradually add water, stirring until you achieve a smooth batter consistency that can coat the tempeh slices without being too runny. Adjust the water as necessary.
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Add Aromatics: Finely mince the garlic cloves and add them to the batter. Chop the green onions into small pieces and fold them into the mixture. The garlic will enhance the flavor, while the green onions will add a fresh note.
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Heat the Oil: In a deep frying pan or skillet, pour in enough cooking oil to submerge the tempeh slices (about 1-2 inches deep). Heat the oil over medium-high heat until it’s hot enough for frying. You can test the oil by dropping a small amount of batter into it; if it sizzles and rises, the oil is ready.
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Fry the Tempeh: Carefully dip each piece of the soaked tempeh into the batter, ensuring it’s evenly coated. Gently place the coated tempeh into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil temperature. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
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Drain and Serve: Once fried, remove the Tempe Mendoan from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot as a snack or side dish, accompanied by a spicy dipping sauce or sweet soy sauce for an extra flavor kick.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 14 g |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sodium | 200 mg |
Conclusion
Tempe Mendoan is a versatile dish that not only serves as a delightful snack but also offers numerous health benefits due to the nutritional content of tempeh. Its crispy texture combined with the fragrant spices makes it an unforgettable experience for your taste buds. Perfect for sharing with friends or family, this recipe invites you to explore the delicious world of Indonesian cuisine. Enjoy your homemade Tempe Mendoan, and don’t forget to share the love with those around you!
