Tempe Mendoan with Sambal Kecap
Tempe Mendoan is a delicious Indonesian dish featuring crispy fried tempeh served with a tangy and spicy sambal kecap. This dish is not only a great appetizer but also works beautifully as a side dish to complement any meal. The balance of flavors from the crispy tempeh and the savory sambal makes it an irresistible treat for anyone who loves authentic Indonesian cuisine. Let’s delve into the ingredients and step-by-step instructions to create this mouthwatering dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 250 grams |
| All-purpose flour (Tepung Terigu) | 200 grams |
| Green onions (Bawang Daun) | 60 grams |
| Shallots (Bawang Merah) | 4 cloves |
| Garlic (Bawang Putih) | 2 cloves |
| Sweet soy sauce (Kecap Manis) | 2 tablespoons |
| Bird’s eye chilies (Cabai Rawit) | 8 pieces |
| Salt (Garam) | 1 teaspoon |
| Coriander (Ketumbar) | 1 teaspoon |
| Ground pepper (Lada Bubuk) | 1 teaspoon |
| Water | As needed |
| Cooking oil (Minyak Goreng) | As needed |
Nutritional Information
| Nutrient | Amount per Serving (Approximate) |
|---|---|
| Calories | 180 kcal |
| Protein | 9 grams |
| Carbohydrates | 30 grams |
| Fat | 5 grams |
| Fiber | 4 grams |
| Sodium | 450 mg |
Instructions
-
Prepare the Spice Paste
Begin by finely grinding 2 cloves of shallots and 1 clove of garlic until they form a smooth paste. This will serve as the base for your flavoring. -
-
Make the Batter
In a mixing bowl, combine the all-purpose flour, the ground spice paste, salt, ground pepper, and coriander. Gradually add water while stirring until the mixture is smooth and free of lumps. The batter should have a thick consistency. -
Incorporate Green Onions
Chop the green onions into small pieces and fold them into the batter. Ensure they are evenly distributed. -
Slice the Tempeh
Cut the tempeh into thin slices, about ½ inch thick. This will help the tempeh cook evenly and absorb the flavors of the batter. -
Heat the Oil
In a frying pan, heat enough cooking oil over medium heat to submerge the tempeh partially. You’ll want the oil to be hot enough to sizzle when you add the batter. -
Fry the Tempeh
Dip each slice of tempeh into the batter, coating it thoroughly. Carefully place the battered tempeh into the hot oil. Fry until the exterior is golden brown and crispy, about 3-4 minutes. Flip halfway through for even cooking. Remove the fried tempeh from the pan and let it drain on paper towels to remove excess oil. -
Prepare the Sambal Kecap
To make the sambal kecap, heat a little oil in the same frying pan. Sauté the remaining 2 shallots and 1 clove of garlic until fragrant. Then, finely chop the bird’s eye chilies and add them to the pan along with salt. Continue to sauté until everything is aromatic. Remove from heat and add a splash of water and the sweet soy sauce. Mix well until combined. -
Serve
Plate the crispy tempeh mendoan alongside a small bowl of sambal kecap. You can also serve additional bird’s eye chilies for those who like it extra spicy. -
Enjoy!
Tempe Mendoan is best enjoyed hot and crispy, complemented by the vibrant flavors of sambal kecap. It makes for a delightful snack or a perfect side dish to your meal.
Tips for Perfect Tempe Mendoan
- Choose Fresh Tempeh: Fresh tempeh will yield the best flavor and texture.
- Adjust the Spice Level: Feel free to adjust the amount of chilies in the sambal kecap to suit your taste preferences.
- Pairing Suggestions: This dish pairs wonderfully with steamed rice, fried rice, or as a filling snack during gatherings.
Now you’re ready to create your very own Tempe Mendoan with Sambal Kecap! Enjoy this delightful Indonesian dish that’s bursting with flavor and perfect for sharing with family and friends.
