Pairs well with Tempe Mendoan
Tempe Mendoan
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Tempe Mendoan is a traditional Indonesian dish from Banyumas, characterized by its soft, slightly chewy texture, fragrant and savory taste. This version is made with a special batter and served with a spicy and sweet soy sambal.
00:30:00 total
Serves 4
medium
Snack
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Ingredients
- tempeh - 350 g
- green onion - 2-3 stalks (sliced)
- all-purpose flour - 220 g
- rice flour - 60 g
- turmeric powder - 1/4 tsp (optional for color)
- egg - 1
- baking powder - 1 tsp
- water - 400 ml
- mushroom bouillon - 2 tsp
- sugar - 1 tsp
- pepper - 1/4 tsp
- salt - 2 tsp
- garlic - 4 cloves (for batter spices)
- coriander - 1/2 tbsp (toasted, for batter spices)
- garlic - 1 clove (for Sweet Soy Sambal)
- red Thai chili - 6 pcs
- green Thai chili - 10 pcs (for Sweet Soy Sambal)
- salt - 1/4 tsp (for Sweet Soy Sambal)
- MSG - 1/2 tsp (optional for Sweet Soy Sambal)
- sweet soy sauce - 6 tbsp
- fried shallot - 1 tbsp
- kaffir lime - 1 pc
Instructions
- Slice the Tempeh: Thinly slice the tempeh.
- Prepare the Spices: In a mortar and pestle, add garlic, coriander, and salt. Mash until smooth.
- Mix the Batter: In a bowl, mix flour, rice flour, mashed spices, turmeric powder, mushroom bouillon, sugar, pepper, baking powder, egg, and water. Stir well.
- Add Green Onions: Slice green onions and add to the batter. Stir well.
- Fry the Tempeh: Dip tempeh into the batter, then fry over high heat for a few moments. Drain.
- Prepare Sweet Soy Sambal: In a mortar and pestle, add garlic, green Thai chili, red Thai chili, salt, and MSG. Mash coarsely, then transfer to a bowl. Add sweet soy sauce, kaffir lime juice, and fried shallots. Stir well.
- Serve: Mendoan is ready to serve.
