Tempe Mendo’an: A Deliciously Crunchy Indonesian Treat
Tempe Mendo’an is a delightful Indonesian dish made from tempeh, which is a traditional fermented soybean cake. Wrapped in banana leaves and deep-fried, this dish offers a unique texture and flavor, making it a popular snack or side dish. With its crispy exterior and tender interior, it’s a perfect addition to any meal. This recipe combines the simplicity of tempeh with the crunch of seasoned flour, making it an easy and flavorful option for your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana leaf-wrapped tempeh (Tempe Mendo’an) | 1 board (or more, as desired) |
| Crunchy flour (Tepung Kriuk) | As needed |
| Celery leaves | To taste (finely sliced) |
| Water | As needed |
| Oil for frying | As needed |
Instructions
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Prepare the Tempeh: Slice the tempeh into your preferred thickness. You can cut it into wedges, sticks, or any shape that appeals to you.
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Prepare the Coating: In a mixing bowl, combine the crunchy flour and finely sliced celery leaves. Gradually add water while stirring until you achieve a smooth and thick batter. The batter should be able to coat the tempeh without dripping off.
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Heat the Oil: In a frying pan, heat oil over medium heat. Ensure there’s enough oil for deep frying to achieve that crispy texture.
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Coat and Fry: Dip each piece of tempeh into the batter, allowing any excess to drip off. Carefully place the coated tempeh into the hot oil. Fry until golden brown and crispy, turning occasionally to ensure even cooking.
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Drain and Serve: Once cooked, remove the tempeh from the oil and place it on a plate lined with paper towels to absorb excess oil.
Note
If you wish to enhance the flavor of your Tempe Mendo’an, you can add spices such as crushed garlic and coriander to the batter. However, the crunchy flour usually comes pre-seasoned, providing enough flavor without additional spices.
This crispy treat is best served hot and can be enjoyed on its own or paired with a dipping sauce of your choice. Enjoy the delicious crunch of Tempe Mendo’an, a perfect reflection of Indonesian culinary tradition!
