Tempe mendoan is a popular Indonesian dish made from thinly sliced tempeh battered in a flour mixture and fried until crispy. It is a delicious snack or appetizer that can be served with a variety of dipping sauces. In this article, we will explore how to make tempe mendoan crispy.
To make tempe mendoan crispy, you will need the following ingredients:- 250 grams of tempeh- 1 cup of all-purpose flour- 1/2 cup of rice flour- 1/2 teaspoon of salt- 1/2 teaspoon of pepper- 1/2 teaspoon of garlic powder- 1/2 teaspoon of onion powder- 1/2 teaspoon of turmeric powder- 1/2 teaspoon of baking powder- 1/2 cup of water- Oil for frying
1. Cut the tempeh into thin slices, about 1/4 inch thick.2. In a mixing bowl, combine the all-purpose flour, rice flour, salt, pepper, garlic powder, onion powder, turmeric powder, and baking powder.3. Gradually add the water to the flour mixture, whisking until it becomes a smooth batter.4. Heat the oil in a frying pan over medium-high heat.5. Dip the tempeh slices into the batter, making sure they are well-coated.6. Fry the tempeh slices in the hot oil until they are golden brown and crispy, about 2-3 minutes on each side.7. Remove the tempeh mendoan from the oil and place them on a paper towel to drain.8. Repeat with the remaining tempeh slices until all of them are fried.9. Serve the tempe mendoan hot with your favorite dipping sauce.
There are many variations of tempe mendoan, and you can add your own twist to the recipe by experimenting with different spices and herbs. Some popular variations include:- Adding chopped green onions or cilantro to the batter for extra flavor.- Mixing in some chili powder or cayenne pepper for a spicy kick.- Using different types of flour, such as chickpea flour or cornstarch, to make the batter lighter or gluten-free.- Serving the tempe mendoan with a sweet and sour dipping sauce made with vinegar, sugar, and chopped chili.
Tips for Success
To make the perfect tempe mendoan, follow these tips:- Make sure the oil is hot enough before frying the tempeh slices. If the oil is not hot enough, the tempeh will absorb too much oil and become greasy.- Use a non-stick frying pan to prevent the tempeh mendoan from sticking to the pan.- Drain the fried tempeh slices on a paper towel to remove excess oil.- Serve the tempe mendoan immediately after frying for the crispiest texture.
Tempe mendoan is a delicious and crispy Indonesian snack that is easy to make at home. Follow the instructions and tips in this article to make your own tempe mendoan that is crispy and flavorful. Serve it with your favorite dipping sauce and enjoy!
1. What is tempeh?
Tempeh is a traditional Indonesian food made from fermented soybeans. It is similar to tofu but has a firmer texture and nuttier flavor.
2. Is tempeh healthy?
Yes, tempeh is a nutritious food that is high in protein, fiber, and vitamins. It is also a good source of probiotics, which are beneficial for gut health.
3. Can I use other vegetables instead of tempeh?
Yes, you can use other vegetables, such as zucchini or eggplant, to make a similar dish. Just cut them into thin slices and follow the same batter and frying instructions.
4. How long can I store the leftover tempe mendoan?
You can store the leftover tempe mendoan in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes, or until heated through.
5. What is the difference between mendoan and other tempeh dishes?
Mendoan is a specific type of tempeh dish that is battered and fried until crispy. Other popular tempeh dishes in Indonesia include tempeh goreng (fried tempeh), tempeh bacem (sweet and savory marinated tempeh), and sambal goreng tempeh (spicy tempeh stir-fry).