Tempe Mendoan with Sweet Soy Sauce Sambal
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block, cut into thin squares |
| All-purpose flour | 6 tablespoons |
| Cornstarch | 2 tablespoons |
| Green onions (scallions) | 2 stalks, thinly sliced |
| Celery | 2 stalks, thinly sliced |
| Mushroom broth powder | To taste |
| Ground coriander | 1 teaspoon |
| Water | As needed |
| Cooking oil | Enough for frying |
Spice Paste:
| Ingredient | Quantity |
|---|---|
| Garlic cloves | 3 cloves |
| Fresh turmeric | 2 inches, peeled and grated |
| Salt | To taste |
Sweet Soy Sauce Sambal (My Version):
| Ingredient | Quantity |
|---|---|
| Small key limes | 3 pieces |
| Bird’s eye chilies | 6 pieces, thinly sliced |
| Shallots | 6 pieces, thinly sliced |
| Tomato | 1/2 piece, thinly sliced |
| Sweet soy sauce (Bango) | To taste |
Instructions:
-
Prepare the batter: In a large mixing bowl, combine the all-purpose flour and cornstarch. Then, add the ground spice paste (blend garlic, turmeric, and salt) along with the ground coriander and mushroom broth powder.
-
Adjust the consistency: Slowly pour in water, mixing well to create a batter. Be careful not to make the batter too thin—it should be thick enough to coat the tempeh evenly. Taste and adjust the seasoning if necessary.
-
Add fresh herbs: Once the batter reaches the right consistency, stir in the sliced green onions and celery. Mix until well incorporated.
-
Coat the tempeh: Add the thinly sliced tempeh into the batter, making sure each piece is evenly coated with the mixture.
-
Fry the tempeh: Heat a generous amount of oil in a deep pan or wok over medium heat. When the oil is hot enough, fry the battered tempeh pieces until they turn golden brown and crispy on the edges. Be careful not to overcrowd the pan. Remove and drain the fried tempeh on a paper towel to absorb excess oil.
-
Prepare the sambal: In a separate bowl, mix the sliced chilies, shallots, tomatoes, and key lime juice. Add the sweet soy sauce to taste, adjusting the amount according to your preference for sweetness and saltiness. Stir the ingredients well until combined.
-
Serve: Serve the crispy tempe mendoan with a side of sweet soy sauce sambal for dipping. Enjoy while hot!
Cooking Tips:
- The batter should have just the right thickness so that it clings well to the tempeh without being too runny.
- For a more intense flavor, you can marinate the tempeh in the spice paste before frying.
- Adjust the heat of the sambal by adding more or fewer bird’s eye chilies according to your preference.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 kcal |
| Protein | 10g |
| Carbohydrates | 20g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 150mg |
| Sugar | 5g |
This dish is a delicious and crispy way to enjoy tempeh, perfectly complemented by the tangy and spicy sambal that provides an exciting flavor contrast. The lightness of the mendoan batter keeps the tempeh tender inside while giving it a crispy texture on the outside, making it the perfect savory snack or appetizer.
