Crispy Tempe Mercon: Spicy Indonesian Tempeh with Sambal Coating

Tempe Mercon Recipe

Tempe Mercon is a delectable Indonesian dish that combines the rich, savory flavors of tempeh with a spicy sambal coating. Perfect for anyone who loves bold, fiery flavors, this dish brings together crispy golden-fried tempeh, flavored with aromatic spices and a tangy sambal sauce. It’s an irresistible treat that will leave your taste buds craving more.

Ingredients

For the Tempeh:

• Tempeh, cut into bite-sized pieces (as shown in the picture)

For the Sambal (Spicy Paste):

• 1 clove garlic
• 2 shallots
• 4 bird’s eye chilies (cabe rawit)
• 2 red chilies (cabe merah)
• 1/2 tomato
• Salt and seasoning (to taste)

For the Spice Powder:

• 1 clove garlic
• 2 shallots
• 1/2 inch turmeric (kunyit)
• Coriander powder (ketumbar)
• Salt and seasoning (to taste)

For the Coating:

• 8 tablespoons all-purpose flour
• Sliced green onions (daun bawang)
• Water (enough to make a smooth batter)

Instructions:

1. Prepare the Sambal:

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   • Start by grinding the garlic, shallots, bird’s eye chilies, red chilies, and tomato into a smooth paste using a mortar and pestle or food processor.
   • In a pan, heat a little oil and sauté the sambal mixture until fragrant and fully cooked. Season with salt and any additional seasoning to taste. Set aside.

2. Prepare the Spice Powder:

   • In a separate bowl, grind together the garlic, shallots, turmeric, coriander, salt, and seasoning until fine. You can use the same mortar and pestle or a blender. Set this spice powder aside for later.

3. Tempeh Preparation:

   • Cut the tempeh into slices or pieces, as shown in the reference image.
   • Fill each piece of tempeh with the cooked sambal mixture, ensuring they are well-coated with the spicy paste.

4. Prepare the Coating:

   • In a mixing bowl, combine the flour, green onions, and spice powder.
   • Gradually add water to the mixture, stirring until you achieve a smooth batter with a consistency that coats the tempeh easily.

5. Fry the Tempeh:

   • Heat oil in a frying pan over medium heat. Dip each tempeh piece into the batter, ensuring it is evenly coated.
   • Fry the battered tempeh in batches until golden brown and crispy. Be sure to turn the pieces occasionally to avoid burning.

6. Serving:

   • Once all the tempeh is fried and golden, drain on paper towels to remove excess oil.
   • Serve your crispy, spicy Tempe Mercon hot and enjoy with steamed rice or as a delicious snack.

Tips:

• Adjust the spiciness by adding or reducing the number of chilies in the sambal.
• Serve this dish with a cooling cucumber salad or fresh herbs to balance the heat.

This Tempe Mercon is the perfect balance of crispy, spicy, and flavorful. Serve it warm for a delightful experience that combines both the comfort of tempeh and the boldness of Indonesian sambal spices!