Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 piece (150g) |
| All-purpose flour | 150g |
| Green onions | To taste |
| Ground spices: | |
| Coriander | 1 tablespoon |
| Candlenuts (kemiri) | 5 pieces |
| Turmeric | 1 small piece |
| Kencur (aromatic ginger) | 1 small piece |
| Garlic | 2 cloves |
| Shallots | 3 cloves |
| Salt | To taste |
| Seasoning | To taste |
| Water | As needed |
| Cooking oil | For frying |
Instructions
- Prepare the Tempe: Slice the tempe thinly and set aside.
- Make the Spice Mixture: Grind the coriander, candlenuts, turmeric, kencur, garlic, and shallots until smooth. Combine this paste with the all-purpose flour, salt, and seasoning. Adjust the taste and add water to achieve a batter-like consistency.
- Add Green Onions: Chop the green onions and mix them into the batter.
- Fry the Tempe: Dip each slice of tempe into the batter, ensuring it’s well-coated. Heat the cooking oil in a pan and fry the tempe until it is half-cooked and golden brown.
- Serve: Enjoy your Tempe Mendoan with sambal kecap (sweet soy sauce with chili) or fresh green chilies for a delightful experience.
Notes: This dish is perfect as a snack or side dish, delivering a crispy texture combined with the savory flavors of the spices.