Spicy Tempe Mercon: Crispy Indonesian Delight
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
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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.
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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.
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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.
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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.
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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!
