Tempe Mendoan Delight ๐
If youโre craving a crispy, flavorful snack with a hint of spice, this Tempe Mendoan recipe is exactly what you need! A traditional Indonesian dish, tempe mendoan is made from thinly sliced tempeh thatโs lightly battered and fried to perfection. The addition of fragrant kaffir lime leaves and spicy chilies brings out a unique taste that will make this dish a hit at any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block |
| Kaffir lime leaves | 1 leaf, thinly sliced |
| Scallions | 1 stalk, thinly sliced |
| All-purpose flour | 150 grams |
| Water | As needed (ensure batter is not too thin) |
| Cooking oil | As needed for frying |
For the spice paste (bumbu halus):
| Ingredient | Quantity |
|---|---|
| Garlic cloves | 4 cloves |
| Birdโs eye chilies (optional) | 5 (or more if you like it spicier) |
| Coriander seeds | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Chicken stock powder (optional) | To taste |
Instructions
-
Prepare the tempeh: Slice the tempeh into long strips, ensuring theyโre not too thick or too thinโmedium thickness works best. Soak the slices in lightly salted water for a few minutes while preparing the other ingredients.
-
-
Prepare the aromatics: Thinly slice the scallions and kaffir lime leaves, then set them aside.
-
Make the batter: In a bowl, mix the all-purpose flour with water. The consistency should be smooth and slightly thick, but not too watery or too thick. Adjust as needed by adding water slowly.
-
Add flavor to the batter: Blend or pound the garlic, birdโs eye chilies, and coriander seeds to form a smooth spice paste. Add this mixture to the batter along with the sliced scallions and kaffir lime leaves. Stir well and taste, adjusting seasoning with salt, pepper, and chicken stock powder as necessary.
-
Frying the tempeh: Heat a generous amount of cooking oil in a frying pan over medium heat. Dip each slice of tempeh into the batter, making sure it is well-coated. Carefully place the battered tempeh into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
-
Serve: Once cooked, remove the tempeh from the oil and drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauce or enjoy on its own as a crispy, savory snack.
Chefโs Tip:
For a traditional dipping sauce, mix soy sauce with sliced birdโs eye chilies and a dash of lime juice for an extra zesty kick!
Tempe Mendoan is the perfect snack for any occasion, whether youโre hosting friends or simply craving a quick bite. Itโs light, crunchy, and packed with flavorโenjoy this delightful Indonesian treat today!
