Tempe Mercon: A Modern Twist on Indonesian Tempeh
Introduction
Tempe mercon, also known as tempe jontor or kekinian tempe melet, is a vibrant and delicious dish that celebrates the unique flavors of tempeh, an Indonesian staple made from fermented soybeans. This recipe features tempeh filled with a spicy sambal terasi, coated in a light and crispy batter, and deep-fried to perfection. It’s a perfect dish for those looking to explore contemporary Indonesian cuisine while keeping things simple and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (thickly sliced, cut in half) | 1 papan (1 block) |
| Filling (Sambal Terasi) | See sambal terasi recipe |
| Batter | |
| All-purpose flour | 5 tablespoons |
| Cornstarch | 1 tablespoon |
| Coriander | 1 teaspoon |
| Turmeric (optional) | 2 cm (fresh, grated) |
| Kencur (aromatic ginger) | 2 cm (fresh, grated) |
| Sugar | A pinch |
| Salt | A pinch |
| Broth powder (optional) | To taste |
| Green onion (optional) | Chopped, to taste |
| Water | As needed |
| Vegetable oil | For frying |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 200 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sodium | Varies (depends on added salt and sambal) |
Instructions
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Prepare the Tempeh:
- Start by slicing the tempeh block in half lengthwise, creating two thick pieces. If desired, you can also cut them into smaller rectangular pieces for easier filling.
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Fill the Tempeh:
- Carefully stuff each piece of tempeh with sambal terasi. Adjust the amount of filling according to your spice preference; if you prefer a milder flavor, use less sambal.
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Make the Batter:
- In a mixing bowl, combine the all-purpose flour, cornstarch, ground coriander, and a pinch of sugar and salt. If using, add the grated turmeric and kencur for additional flavor.
- Gradually add water while stirring until you achieve a smooth batter that is neither too thick nor too runny. The consistency should be similar to that of pancake batter.
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Coat the Tempeh:
- Dip each filled piece of tempeh into the batter, ensuring it is well-coated.
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Fry the Tempeh:
- Heat vegetable oil in a frying pan over low to medium heat. Make sure there’s enough oil to submerge the tempeh pieces halfway.
- Carefully place the coated tempeh into the hot oil. Fry until they turn golden brown and crispy, about 3-4 minutes on each side.
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Serve and Enjoy:
- Once cooked, remove the tempeh from the oil and drain on paper towels to absorb excess oil.
- Serve your crispy tempe mercon hot, and enjoy it as a snack or a side dish!
Tips for Success
- Adjust Spiciness: Feel free to modify the sambal filling to suit your taste. You can add more or fewer spices based on your preference for heat.
- Serve with Dipping Sauce: Consider serving tempe mercon with a side of soy sauce or a tangy vinegar-based dip for an extra layer of flavor.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven or air fryer to regain crispiness.
Conclusion
Tempe mercon is not only a delightful treat but also a fantastic way to introduce the flavors of Indonesia into your home cooking. With its crispy exterior and spicy filling, it is sure to impress friends and family alike. Enjoy making this dish and share it with your loved ones for a delightful culinary experience!
