Mendol Tempe: Indonesian Spicy Tempe Snack Recipe

Introduction

Mendol Tempe is a traditional Indonesian snack that captures the essence of Southeast Asian flavors with its aromatic spices and savory profile. Crafted from fermented soybean cake, known locally as tempe, this dish offers a delightful combination of crispy exterior and tender, flavorful interior. Its popularity spans across Indonesia, often enjoyed during rainy days, family gatherings, or as a comforting street food. The dish exemplifies the Indonesian culinary philosophy of balancing bold spices with fresh ingredients, resulting in a snack that is both satisfying and deeply aromatic. Lovers of Indonesian cuisine will appreciate Mendol Tempe’s simplicity and authentic taste, making it an excellent choice for those seeking to explore Southeast Asian flavors. As featured on Love With Recipes, this recipe provides detailed guidance to help home cooks recreate this beloved dish with confidence and authenticity.

Time

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes

Needed Equipment

• Steamer basket or bamboo steamer
• Large pot with a lid (for steaming)
• Mortar and pestle (or food processor)
• Mixing bowls
• Frying pan or skillet
• Slotted spoon or spatula
• Paper towels for draining
• Measuring spoons and cups
• Knife and chopping board

Tags

Indonesian cuisine, Snack, Side dish, Vegetarian, Fermented soy, Spiced, Crispy, Street food

Serving Size

Serves approximately 4-6 people, with about 6-8 pieces per serving, depending on the size of each patty.

Difficulty Level

Intermediate — Suitable for home cooks familiar with basic Asian cooking techniques like steaming, chopping, and frying.

Allergen Information

This dish contains soy (tempe), shellfish (shrimp paste), and potential cross-contamination if prepared in shared kitchen spaces. It is not suitable for those with soy or shellfish allergies.

Dietary Preference

Vegetarian (if shrimp paste is omitted or replaced with a vegetarian alternative). Not vegan due to shrimp paste and possible use of chicken bouillon.

Course

Snack, Appetizer, Side dish

Cuisine

Indonesian

Ingredients

Instructions

1. Preparing the Tempe

Begin by setting up your steaming apparatus. Fill a large pot with water, ensuring that the water level is below the steamer basket or bamboo steamer so that the steam can circulate freely without submerging the basket. Bring the water to a gentle boil over medium-high heat. While waiting for the water to boil, prepare your tempe semangit. Rinse the 400 grams of fermented soybean cake under cold running water to remove any excess mold or surface impurities. This step is crucial to ensure the flavor is clean and to remove any overly pungent odors that may develop during storage or fermentation.

Once cleaned, place the tempe in the steamer basket or bamboo steamer. Cover it with the lid and steam for approximately 15 minutes. Steaming serves multiple purposes: it softens the tempe, making it easier to mash later, and it helps eliminate any residual odors that might be strong or undesirable, especially in freshly fermented tempe. During this process, the aroma of the steaming tempe will fill your kitchen, signaling that the preparation is underway.

2. Preparing the Spice Mixture

While the tempe is steaming, focus on creating the fragrant spice mixture that forms the core flavor profile of Mendol Tempe. Begin by peeling the red shallots and garlic cloves. For ease of grinding and to maximize flavor extraction, use a mortar and pestle or food processor. If using a mortar and pestle, place the shallots, garlic, kencur, terasi, coriander, and bird’s eye chilies into the mortar. Pound them gently at first, then with more vigor until a fine, fragrant paste forms. This process releases essential oils and creates a cohesive spice paste that will be evenly distributed throughout the tempe mixture.

If using a food processor, pulse the ingredients until finely minced and combined, ensuring the mixture is smooth but not overly paste-like. The goal is to have a fragrant, aromatic blend that can easily be mixed into the mashed tempe later. The bird’s eye chilies add heat, so adjust the quantity if you prefer milder flavors. Remember, the freshness of these ingredients is key—fresh shallots and garlic provide a more intense flavor, while the kencur (aromatic ginger) adds a unique earthy aroma characteristic of Indonesian cuisine.

3. Incorporating the Seasoning

Next, prepare the kaffir lime leaves. Rinse them thoroughly under cold water, then thinly slice the leaves into fine strips. The slicing releases essential oils and enhances the lime aroma in the final dish. Add these slices to the spice mixture along with salt and chicken bouillon powder. Mix everything diligently to ensure even distribution of seasoning and flavors. The salt enhances the overall taste, while the chicken bouillon adds a savory depth, mimicking the umami richness typical of Indonesian snacks.

Combine the spice mixture with the steamed tempe. Allow the tempe to cool slightly so that handling is safe and comfortable. Transfer the tempe to a large mixing bowl. Use a fork or your hands to break the tempe into small, uniform pieces, then mash them thoroughly until a consistent, smooth texture is achieved. The consistency should be soft but not too mushy—aim for a texture that can be easily shaped into patties.

4. Shaping and Frying

Take a portion of the mashed tempe mixture—roughly a handful—and shape it into an oval or slightly flattened patty, approximately 2-3 inches long and about 0.5 inches thick. The shape can be adjusted based on preference, but a uniform size ensures even frying. Continue shaping the remaining mixture until all are prepared.

Heat enough oil in a frying pan over medium heat. To test if the oil is hot enough, drop a small piece of tempe mixture into the oil; if it sizzles immediately and rises to the surface, the oil is ready. Carefully place the patties into the hot oil, making sure not to overcrowd the pan, which could lower the temperature and result in uneven frying.

Fry the Mendol Tempe for about 3-4 minutes per side until they develop a golden-brown, crispy exterior. Use a slotted spoon or spatula to turn the patties gently, ensuring they retain their shape. The exterior should be crispy and fragrant, while the interior remains tender and flavorful.

Once cooked, transfer the Mendol Tempe onto paper towels to drain excess oil. This step ensures they remain crispy and prevents them from becoming soggy. Serve immediately for optimal texture and flavor.

Preparation Tips

• Use fresh ingredients whenever possible—fresh shallots, garlic, and chilies contribute significantly to flavor depth.
• Adjust the spice levels by varying the number of bird’s eye chilies; for milder flavor, reduce or omit them.
• If you prefer a vegan version, replace shrimp paste with a vegetarian umami enhancer like mushroom soy sauce or miso paste.
• For a crispier exterior, double fry the patties: fry once until golden, let them rest for a minute, then fry again for extra crunch.
• Ensure the oil is at the correct temperature before frying to prevent the patties from absorbing excessive oil or breaking apart.

Nutritional Information

Tips and Tricks

• For uniform shaping, use a cookie cutter or mold to press the mixture into consistent patties.
• Mix the spice paste thoroughly into the mashed tempe to ensure each bite is flavorful.
• Adjust seasoning levels based on personal preference—more salt, spice, or aromatic herbs.
• Experiment with dipping sauces like sweet soy, chili sauce, or peanut sauce to enhance flavor profiles.
• If you prefer a softer texture, add a small amount of mashed potato or tapioca starch to the mixture.

Add-ons

• Chopped fresh herbs such as cilantro or scallions can be added to the mixture for extra freshness.
• Serve with a squeeze of lime or lemon for added brightness.
• Incorporate finely chopped vegetables like carrots or bell peppers for added crunch and nutrition.

Side Dishes

• Steamed jasmine rice or coconut rice complements Mendol Tempe beautifully.
• Indonesian sambal or spicy chili sauce provides a flavorful accompaniment.
• Fresh vegetable salad with lime dressing adds a refreshing contrast.

Improvements

• Try baking the patties instead of frying for a healthier version—bake at 375°F (190°C) for about 15-20 minutes.
• Add a touch of turmeric or turmeric powder to the spice mixture for color and additional health benefits.
• Incorporate grated coconut into the mixture for a tropical twist.

Save and Store

Fried Mendol Tempe can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or oven to restore crispiness. To freeze, allow the patties to cool completely, then place them on a baking sheet lined with parchment paper and freeze until firm. Transfer to a zip-top bag and store for up to 1 month. Reheat directly from frozen by frying or baking until crispy.

FAQ

Can I make Mendol Tempe gluten-free?

Yes, ensure that the chicken bouillon powder used is gluten-free and omit any ingredients that contain gluten. The recipe as is is naturally gluten-free, aside from the possible gluten in the bouillon.

Can I omit the shrimp paste?

Absolutely. Omitting the shrimp paste will make the dish vegetarian. To compensate for umami flavor, consider adding a splash of mushroom soy sauce or miso paste.

Is Mendol Tempe spicy?

The spice level depends on your choice of bird’s eye chilies. Adjust the quantity according to your heat tolerance. You can also substitute with milder chilies or omit them entirely for a less spicy version.

What is the best way to serve Mendol Tempe?

Serve hot with dipping sauces like sweet soy, chili sauce, or peanut sauce. Pair it with rice or fresh vegetables for a complete meal or snack.

Conclusion

Crafting Mendol Tempe at home offers an authentic taste of Indonesian street food, combining the earthy aroma of fermented soy with vibrant spices and crispy textures. Its straightforward preparation makes it accessible to home cooks, while its bold flavors make it a crowd-pleaser at any gathering. Whether enjoyed as a snack, appetizer, or side dish, Mendol Tempe embodies Indonesia’s rich culinary heritage—simple, flavorful, and deeply satisfying. As always, Love With Recipes encourages you to experiment with flavors and ingredients to make this dish uniquely yours. Dive into the culinary adventure and bring a taste of Indonesia into your home kitchen.

References

• Indonesian Food & Cooking by Sri Owen
• Tempeh: A Vegetarian’s Guide by B. W. Nelson