Tempe Mendoan: A Crispy Indonesian Delight
Tempe Mendoan is a beloved street food from Indonesia, offering a perfect combination of crispy and savory goodness. This dish features thin slices of tempeh, a traditional fermented soybean cake, that are dipped in a flavorful batter and fried to golden perfection. Served with a spicy-sweet sambal kecap (sweet soy sauce with chili and shallots), it’s an irresistible snack or appetizer. Let’s dive into how to make this delicious treat step by step.
Ingredients
| For the Tempe Mendoan | Amount |
|---|---|
| Tempe (fermented soybean cake) | 1 block (papan) |
| All-purpose flour (tepung terigu) | 100 grams |
| Rice flour (tepung beras) | 2 tablespoons |
| Cornstarch (tepung maizena) | 1 tablespoon |
| Spring onions (daun bawang), finely chopped | To taste |
| Celery (seledri), finely chopped | To taste |
| Garlic powder (bubuk bawang putih) | To taste |
| Turmeric powder (bubuk kunyit) | To taste |
| Salt (garam) | To taste |
| Black pepper (merica) | To taste |
| Water | Enough to make batter |
| For the Sambal Kecap (Sweet Soy Sauce Dip) | Amount |
|---|---|
| Sweet soy sauce (kecap manis) | To taste |
| Shallots (bawang merah), thinly sliced | 1 small |
| Bird’s eye chili (cabe rawit), finely chopped | To taste |
Instructions
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Prepare the Batter:
- In a large mixing bowl, combine the all-purpose flour, rice flour, and cornstarch. Add water gradually to create a smooth batter that’s not too thick or thin—just the right consistency to coat the tempe slices.
- Season the batter by adding garlic powder, turmeric powder, finely chopped spring onions, and celery. Sprinkle in salt and black pepper to taste. Mix everything well until the ingredients are evenly distributed in the batter.
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-
Prepare the Tempe:
- Slice the tempe into thin, bite-sized pieces. The thinner the slices, the crispier they’ll become when fried.
- Dip each slice of tempe into the batter, ensuring they are well-coated.
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Fry the Tempe Mendoan:
- Heat a generous amount of oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the battered tempe slices into the oil.
- Fry them until golden and crispy, turning them occasionally to ensure even cooking on both sides. This process usually takes about 2-3 minutes per side.
- Once crispy and golden, remove the tempe from the oil and drain on paper towels to remove any excess oil.
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Make the Sambal Kecap:
- While the tempe is frying, prepare the sambal kecap by mixing sweet soy sauce (kecap manis) with thinly sliced shallots and finely chopped bird’s eye chilies. Adjust the amount of chili depending on how spicy you want the sambal.
- Stir well and set aside. This spicy-sweet dip is perfect for balancing the savory flavor of the fried tempe.
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Serve:
- Serve the crispy tempe mendoan hot, with a side of sambal kecap for dipping. Enjoy the delightful contrast of the crunchy, golden tempe with the tangy, sweet, and spicy sauce.
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 30 g |
| Protein | 9 g |
| Fat | 7 g |
| Fiber | 5 g |
| Sodium | 500 mg |
Tempe Mendoan is not only a tasty treat but also a healthy one, providing plant-based protein and fiber from the tempe, balanced with the deliciously crispy texture and fresh herbs.
This recipe for Tempe Mendoan is simple, yet incredibly delicious and satisfying. Perfect as a snack or appetizer, it captures the essence of Indonesian street food. Enjoy making it and sharing with loved ones!
