Tempe Mendol Jawa Timur
Discover the vibrant flavors of East Java with this delectable Tempe Mendol recipe, a delightful dish that combines the earthiness of tempeh with a medley of spices, perfect as a snack or side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 board (papan) |
| Garlic (bawang putih) | 2 cloves |
| Shallots (bawang merah) | 4 shallots |
| Bird’s eye chili (cabai rawit) | 4 (optional) |
| Turmeric (kunyit) | 1/2 finger length |
| Kencur | 1/2 finger length |
| Coriander (tumbar) | 1/2 tsp |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Salt (garam) | to taste |
| Flavor enhancer (penyedap) | to taste |
| Oil (for frying) | as needed |
Instructions
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Prepare the Ingredients: Begin by steaming the tempeh until tender; this makes it easier to mash later.
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Blend the Spices: In a blender or mortar, combine the garlic, shallots, bird’s eye chili (if using), turmeric, kencur, and coriander. Grind until a smooth paste forms.
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Combine with Tempeh: Add the steamed tempeh to the spice paste and mash them together until well mixed. Incorporate salt and flavor enhancer to taste.
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Shape the Mixture: Form the tempeh mixture into patties or your preferred shapes.
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Heat the Oil: In a frying pan, heat enough oil over medium heat for frying.
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Fry Until Golden: Carefully add the shaped tempeh to the hot oil and fry until golden brown and crispy on both sides.
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Serve and Enjoy: Once cooked, remove the tempeh from the oil and drain on paper towels. Serve warm and enjoy this flavorful treat!
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | 10g |
| Fat | 8g |
| Carbohydrates | 12g |
| Fiber | 3g |
Note: Adjust spices according to your preference for heat and flavor, making this dish your ultimate comfort food!
