Menjeng (Mendol / Perkedel Tempe) Recipe
Menjeng, also known as mendol or perkedel tempe, is a delightful Indonesian snack made from tempeh, flavored with aromatic spices and herbs. This recipe not only showcases the versatility of tempeh but also highlights how a few simple ingredients can come together to create a delicious treat. Perfect for parties or as a savory snack, these bite-sized delights are sure to please!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (approximately 250g) |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Garlic (bawang putih) | 3 cloves |
| Ginger (jahe) | 1 cm |
| Galangal (lengkuas) | 1 cm |
| Turmeric (kunyit) | 1 cm |
| Kencur (aromatic ginger) | 0.5 cm |
| Bird’s eye chili (cabe rawit) | 5 pieces |
| Large red chili (cabe merah besar) | 1 piece |
| Coriander (ketumbar) | ½ teaspoon |
| Salt | to taste |
| Seasoning (penyedap) | to taste |
Instructions
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Prepare the Tempeh: Start by grating the tempeh using a vegetable grater until it resembles fine shreds. This process helps to break down the tempeh and ensures that it will mix well with the spices.
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Chop the Kaffir Lime Leaves: Finely chop the kaffir lime leaves and set them aside for later use. The citrusy aroma of these leaves will enhance the flavor of the tempeh.
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Blend the Spices: In a mortar and pestle or a food processor, blend the garlic, ginger, galangal, turmeric, kencur, both types of chili, and coriander into a fine paste. This aromatic mixture is the heart of your menjeng.
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Combine Ingredients: In a large mixing bowl, combine the grated tempeh and the spice paste. Mix thoroughly until the spices are evenly distributed throughout the tempeh. Next, gently fold in the chopped kaffir lime leaves.
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Shape the Mixture: Take a portion of the mixture and shape it into small patties or balls according to your preference. For uniformity, you can use a bottle cap or a mold to shape the patties neatly.
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Chill the Patties: Place the formed patties in an airtight container and refrigerate them for at least 30 minutes. This step allows the flavors to meld and makes the patties easier to handle when frying.
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Fry the Patties: When you’re ready to enjoy your menjeng, heat oil in a frying pan over medium heat. Once hot, carefully add the chilled patties and fry them until golden brown and crispy on the outside, about 3-4 minutes per side.
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Serve and Enjoy: Remove the fried patties from the oil and place them on a paper towel to drain excess oil. Serve them warm as a snack or appetizer, accompanied by your favorite dipping sauce or sambal.
Tips for Success
- For added flavor, consider experimenting with additional spices or herbs that you enjoy.
- If you prefer a spicier version, feel free to add more chili peppers to the spice mix.
- These patties can be made in advance and stored in the freezer. Simply fry them directly from frozen when you’re ready to enjoy.
Nutritional Information
| Nutritional Component | Amount per Serving (1 patty) |
|---|---|
| Calories | 85 kcal |
| Protein | 5 g |
| Carbohydrates | 8 g |
| Fat | 4 g |
| Fiber | 1 g |
Conclusion
Menjeng, or perkedel tempe, is not just a delicious snack but also a celebration of Indonesian flavors. This recipe is perfect for sharing at gatherings or enjoying as a quick bite at home. With its crunchy exterior and savory filling, this tempeh dish is sure to impress friends and family alike. Enjoy making this delightful treat, and happy cooking!
