Tempe Mendoan Spicy Recipe
Indulge in the delightful flavors of Tempe Mendoan Spicy, a traditional Indonesian dish that beautifully marries the earthy notes of tempe with a spicy, crispy batter. This recipe serves as a perfect snack or side dish, showcasing the rich culinary heritage of Indonesia. Whether you’re entertaining guests or simply treating yourself, this dish promises to bring warmth and satisfaction to your dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (sliced thinly) | 15 pieces |
| All-purpose flour | 200 grams |
| Water | 250 ml |
| Green onions (finely sliced) | 2 stalks |
| Bird’s eye chilies (finely sliced) | 21 pieces |
| Spice Paste | |
| Shallots | 4 cloves |
| Garlic | 4 cloves |
| Coriander seeds | 1 tablespoon |
| Candlenuts | 5 pieces |
| Kencur (less than a thumb size) | To taste |
| Turmeric (roasted, less than a thumb size) | To taste |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | Approx. 8g |
| Fat | Approx. 7g |
| Carbohydrates | Approx. 20g |
| Fiber | Approx. 2g |
Instructions
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Prepare the Spice Paste: Begin by blending the shallots, garlic, coriander seeds, candlenuts, kencur, and roasted turmeric in a food processor or mortar and pestle until you achieve a smooth paste. This aromatic mixture will form the flavor base of your batter.
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Make the Batter: In a large mixing bowl, combine the all-purpose flour with the spice paste. Gradually add the water while stirring continuously until you reach a smooth, thick batter. Ensure there are no lumps for the best texture. Once combined, fold in the finely sliced green onions and bird’s eye chilies, ensuring they are evenly distributed throughout the batter.
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Coat the Tempe: Heat a generous amount of oil in a frying pan over medium-high heat until hot. Take each piece of tempe and dip it into the prepared batter, allowing any excess batter to drip off before placing it in the hot oil.
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Fry the Tempe: Fry the battered tempe in batches, being careful not to overcrowd the pan. Cook until each piece turns golden brown and crispy, usually about 3-4 minutes per side. Use a slotted spoon to transfer the cooked tempe to a paper towel-lined plate to drain excess oil.
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Serve: Once all the pieces are fried to perfection, serve the Tempe Mendoan Spicy hot as a snack or side dish. It pairs wonderfully with a spicy dipping sauce or simply enjoyed on its own.
Tips for the Perfect Tempe Mendoan
- Choosing the Tempe: Fresh tempe is crucial for the best flavor. Look for tempe that is firm and has a pleasant nutty aroma.
- Spice Level: Adjust the amount of bird’s eye chilies to suit your heat preference. For a milder version, reduce the quantity or omit them altogether.
- Serving Suggestions: This dish can be accompanied by a sweet soy sauce or a spicy sambal for added flavor.
Enjoy this traditional Indonesian delight that not only satisfies your cravings but also provides a glimpse into the rich flavors of Indonesian cuisine!
