Tempe Mendoan: A Delightful Indonesian Snack
Tempe Mendoan is a beloved Indonesian dish known for its crispy exterior and tender inside. This traditional snack, made primarily from tempeh, is often enjoyed as an appetizer or a side dish, offering a burst of flavor with every bite. The combination of herbs and spices enhances the natural nuttiness of the tempeh, making it a delightful addition to any meal. This recipe provides a step-by-step guide to creating this delectable dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 package |
| Green onions | 3 stalks |
| Garlic | 1 tablespoon |
| Coriander | 1 tablespoon |
| Turmeric | 1 stick |
| Salt | 1 teaspoon |
| Wheat flour | 1/4 cup |
| Rice flour | 1/4 cup |
| Rayco seasoning | To taste |
| Water | As needed |
| Oil for frying | As needed |
Nutritional Information (Per Serving, Estimated)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Protein | 6 g |
| Fat | 5 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sodium | 200 mg |
Instructions
-
Prepare the Tempeh:
- Begin by slicing the tempeh into square pieces, roughly 1/4 inch thick. This size ensures that the tempeh cooks evenly and absorbs the flavors of the seasoning.
-
-
Make the Spice Paste:
- In a blender or food processor, combine the garlic, coriander, turmeric, salt, and Rayco seasoning. Blend until smooth. If necessary, add a small amount of water to achieve a paste-like consistency.
-
Chop the Green Onions:
- Finely chop the green onions and set them aside. They will add a fresh flavor and crunch to the final dish.
-
Combine the Batter:
- In a mixing bowl, combine the wheat flour and rice flour. Gradually mix in the spice paste and chopped green onions until you have a smooth, thick batter. If the batter is too thick, add a little water to reach the desired consistency.
-
Coat the Tempeh:
- Dip each piece of sliced tempeh into the batter, ensuring they are well coated. The batter will create a deliciously crispy layer when fried.
-
Fry the Tempeh:
- In a deep frying pan, heat enough oil over medium heat until hot. Carefully place the coated tempeh into the oil, a few pieces at a time, to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes on each side.
-
Drain Excess Oil:
- Once fried to a perfect golden color, use a slotted spoon to remove the tempeh from the oil and place it on a paper towel-lined plate to drain excess oil.
-
Serve:
- Tempe Mendoan is best enjoyed hot and fresh. Serve it with a side of chili sauce or soy sauce for dipping. Enjoy this delightful Indonesian snack as part of a meal or as a tasty treat at any time of day.
Conclusion
Tempe Mendoan is a simple yet flavorful dish that showcases the versatility of tempeh. With its crunchy exterior and savory interior, it is sure to please anyone looking to explore the rich flavors of Indonesian cuisine. Whether you’re serving it as an appetizer at a gathering or as a snack for yourself, Tempe Mendoan is a wonderful addition to your culinary repertoire. Enjoy your cooking and the delightful flavors that this dish brings!
