Indonesian tempe recipes

Spicy Tempe Mercon: Crispy Indonesian Delight

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Tempe Mercon Kekinian Recipe

Ingredients

Ingredient Quantity
Tempe (medium-sized) 1 piece (cut into 5 portions)
Garlic 2 cloves
Shallots 2 cloves
Bird’s Eye Chili 10 pieces
Ground Pepper 1/4 teaspoon
Green Onions (sliced) To taste
All-Purpose Flour 5 tablespoons
Kencur (aromatic ginger) 1/2 thumb-sized piece
Seasoning (to taste) To taste
Water As needed
Coconut Oil (for frying) As needed

Instructions

  1. Prepare the Tempe: Cut the tempe into approximately 5 equal pieces, ensuring they are not too thin or thick. Make a small incision in the center of each piece to create a pocket for the spicy filling.

  2. Make the Spicy Filling: In a mortar and pestle, grind the bird’s eye chili, kencur, garlic, and shallots with a pinch of salt and sugar to create a smooth paste.

  3. Prepare the Flour Mixture: In a mixing bowl, combine the all-purpose flour with a pinch of salt, seasoning, and ground pepper. Fold in the sliced green onions until evenly mixed.

  4. Coat and Fry: Take each piece of tempe and fill the pocket with the spicy paste. Then, coat the tempe pieces in the flour mixture. Heat coconut oil in a frying pan over medium heat and fry the coated tempe until golden brown and crispy. Ensure the temperature is moderate so the inside cooks through.

  5. Serve: Once fried to perfection, drain the tempe on paper towels and serve hot. Enjoy your delicious Tempe Mercon Kekinian!

Tips

  • Adjust the number of chilies based on your spice preference.
  • Serve with a dipping sauce for an added flavor boost.

Happy cooking and enjoy this delightful Indonesian treat!

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