Indonesian tempe recipes

Crispy Tempe Mendol: Flavorful Indonesian Tempe Patties

Published: Oct 10, 2024
Reading time: 1 min
Collection: Indonesian tempe recipes

Start cooking Add a note

Community taste test

How much did you love this recipe?

—/ 5 Be the first to rate

Tap a heart to leave your rating.

Ingredients

Ingredient	Quantity
Tempe	250g (cubed or crumbled)
Red Onion (Bawang Merah)	2 cloves, finely chopped
Garlic (Bawang Putih)	3 cloves, minced
Candlenut (Kemiri)	2, finely chopped
Kencur (Lesser Galangal)	1-inch piece, grated
Red Chili (Cabe Merah)	2, chopped
Black Pepper (Merica)	1/2 tsp
Coriander (Ketumbar)	1/2 tsp, ground
Celery Leaves (Daun Saledri)	a few sprigs, chopped
Salt (Garam)	to taste
Cooking Oil	for frying

Instructions

Step	Instruction
1	Begin by boiling the tempe in water for about 5 minutes to soften it slightly, then drain and mash it thoroughly.
2	In a blender or mortar, grind together the red onion, garlic, candlenut, kencur, red chili, black pepper, coriander, and salt until it forms a smooth paste.
3	Mix the ground spice paste with the mashed tempe, ensuring it is evenly distributed. Add chopped celery leaves for added freshness and flavor.
4	Shape the tempe mixture into small patties or oval forms according to your preference.
5	Heat oil in a pan over medium heat and fry the tempe patties until golden brown and crispy on both sides.
6	Drain excess oil on paper towels, and your delicious Tempe Mendol is ready to serve. Enjoy warm as a snack or side dish! 😊

Tempe Mendol is a traditional Indonesian dish that beautifully combines the earthy flavor of tempe with aromatic spices, making it an irresistible treat. It’s perfect as a snack, appetizer, or side dish for any meal.