Tempe Mendoan, savoury tempe fritter
Thursday, November 21, 2019
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Tempe is identically Indonesia, a popular product of Indonesian that well known to most people across the country.
As a staple of protein, most Indonesian knows how to make tempe to be their comfort food as side dishes or snacks.
Tempe mendoan is basically an easy recipe to follow, a thin slices tempe coated with spiced batter and deep fried. Although I’m very strict with deep-fried snacks or anything deep-fried yet tempe mendoan is in my list to my home-cook side dishes/snacks that I’m not going to missed them.
TEMPE MENDOAN
Ingredients
250g tempe – thinly slices
1 cup flour
4 cloves garlic
2 candlenuts (kemiri)
2 teaspoons coriander seed
1 teaspoon whole white paper
½ teaspoon turmeric powder
3 stalks spring onion-finely slices
Salt to taste
Sufficient amount of water (its to make the batter)
Oil for deep frying
Direction
Thinly slices the tempe, set aside
Grind into a paste, garlic, candlenuts, coriander seeds, white paper, turmeric powder (fresh turmeric root) and salt -- I’m using Indonesian grinder (cobek)
* You may use an electric blender too
* You may use an electric blender too
In a mixing bowl, add the flour, spice paste and water, mix well and stir to slight thick batter , add slices spring onions mix thoroughly until well combine
Heat oil in a wok or deep-frying pot
Dip and coated each slices tempe into the batter and deep fry until slightly golden brown.
* Fry 3-4 pieces on each batch (depending on how big your wok)
* Fry 3-4 pieces on each batch (depending on how big your wok)
When its done, remove them with a slotted spoon and arrange on a plate
Use a slotted spoon to carefully remove the tempe from the hot oil and drain onto kitchen paper towels.
Enjoy with a bite of chilli !
