Mendol Tempe Recipe
Mendol Tempe is a delightful Indonesian snack made from fermented soybeans, commonly known as tempe, blended with aromatic spices and fried to crispy perfection. The flavor is both savory and slightly sweet, with a hint of spiciness from red chilies, while the outer crust provides a wonderful crunch. This recipe is perfect for serving as a snack or appetizer, and it’s quick and simple to prepare with minimal ingredients.
Ingredients:
| Ingredient | Amount |
|---|---|
| Tempe (preferably leftover tempe) | 1 block (papan tempe) |
| Cooking oil | For frying |
| Salt | To taste |
| Sugar | To taste |
| Spice Paste (Bumbu Halus) | |
| Shallots (Bawang Merah) | 5 cloves |
| Garlic (Bawang Putih) | 2 cloves |
| Red Chili (Cabe Rawit Merah) | 4 small (bird’s eye chilies) |
| Large Red Chili (Cabe Merah Besar) | 1 large chili |
| Kaffir Lime Leaves (Daun Jeruk) | 2 leaves (remove the veins) |
| Kencur (Aromatic Root) | 2 cm |
Instructions:
-
Prepare the Tempe:
Begin by crushing the tempe into coarse pieces. You can do this using a mortar and pestle (ulek), ensuring the texture is rough but manageable. Set aside. -
Make the Spice Paste:
Next, blend the shallots, garlic, red chili, large red chili, kaffir lime leaves (remove the central vein), and kencur until smooth. The resulting paste should be fragrant and slightly chunky. -
Mix the Tempe and Spices:
Add the spice paste to the crushed tempe. Stir everything together until well combined. Season the mixture with salt and sugar to taste, and mix again to ensure even distribution of flavors. -
Shape the Mendol:
Take small portions of the tempe mixture and shape them into oval or oblong patties. Press them firmly to ensure they hold together well and don’t fall apart while frying. -
Fry the Mendol:
Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the tempe patties into the oil. Be sure not to flip them too soon, as this could cause them to break apart. Let one side fry until golden and crispy. -
Flip and Fry the Other Side:
Once the bottom is crispy and golden brown, turn the patties to fry the other side until it becomes a beautiful golden brown as well. This should take around 3-4 minutes per side, depending on the heat level. -
Drain and Serve:
Once both sides are cooked and the mendol is crispy, remove them from the oil and place them on paper towels to drain any excess oil. -
Serve and Enjoy:
Serve your Mendol Tempe hot and crispy. They are perfect on their own, paired with sambal, or as part of a larger meal.
Tips:
- Be gentle when flipping the mendol to prevent them from breaking apart.
- For a spicier version, you can add more bird’s eye chilies.
- If you don’t have fresh tempe, leftover tempe from the previous day works just as well.
Enjoy this flavorful and crispy Indonesian treat as a snack or appetizer!
