Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (sliced) | 1/2 long tempe |
| Cooking oil (for frying) | Plenty |
| Shallots | 4 cloves |
| Garlic | 3 cloves |
| Coriander | 2.5 tablespoons |
| Candlenuts | 4 pieces |
| Green onion (thinly sliced) | 1 stalk |
| Salt | 1/2 teaspoon |
| Mushroom broth seasoning | 1 teaspoon |
| Chicken broth seasoning | 1 teaspoon |
| Bird’s eye chili (thinly sliced) | 10 pieces |
| Sweet soy sauce | 2 tablespoons |
| Water | 20 tablespoons |
Instructions
- Begin by blending the coriander, candlenuts, shallots, and garlic into a fine paste.
- In a separate bowl, prepare the mendoan batter by combining all-purpose flour, rice flour, green onions, the blended spices, and water. Stir until well mixed.
- Once the mixture is combined, add the salt, mushroom broth, and chicken broth seasoning. Taste and adjust as needed before incorporating the sliced tempe.
- Heat a generous amount of oil in a pan. Gently pour in the tempe slices, frying them as you would for regular fried tempe.
- For the sauce, mix the sliced bird’s eye chilies with the sweet soy sauce, stirring until it reaches a slightly runny consistency. Set aside.
- Your Tempe Mendoan is now ready to be enjoyed, served with the spicy soy sauce for dipping.
This delightful dish combines savory flavors with a crispy texture, perfect for a snack or side dish! Enjoy the ultimate experience of Indonesian cuisine.