Crispy Tempe Mendol: Savory Indonesian Tempeh Balls
Tempe Mendol Recipe
Tempe Mendol is a delightful Indonesian dish that showcases the rich flavor of fermented tempeh, beautifully complemented by aromatic spices. Perfect as a snack or appetizer, it offers a unique taste experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soy) | 1 papan (aged for 2-3 days) |
| Ground Spices: | |
| Shallots | 4 pieces |
| Garlic | 3 cloves |
| Bird’s eye chilies | 5 pieces (optional) |
| Kaffir lime leaves | 10 leaves |
| Kencur (aromatic ginger) | 2 segments |
| Coriander powder | 1 teaspoon |
| Salt | To taste |
| Vegetable oil | For frying |
Instructions
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Prepare the Tempe: Begin by cutting the tempeh into small pieces. Steam the tempeh for about 15 minutes to soften it.
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Mash the Tempe: Once steamed, transfer the tempeh to a bowl and mash it thoroughly using a mortar and pestle or a fork until it reaches a smooth consistency.
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Mix with Spices: Add the ground spices to the mashed tempeh, ensuring an even mix to infuse the flavors.
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Shape the Mixture: Form the tempeh mixture into small balls or patties, depending on your preference.
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Fry the Tempe Mendol: Heat vegetable oil in a frying pan over medium heat. Carefully add the tempeh balls to the hot oil, frying until golden brown and crispy on the outside.
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Serve: Once fried, remove the tempeh from the oil and drain on paper towels. Serve warm and enjoy your Tempe Mendol!
