Tempe Mendoan Recipe, which is a favorite, doesn't know anywhere where this one snack food is always enjoyed by all people, be it children, teenagers and even the elderly all like this one food.
This classic snack of lightly fried flour-coated tempeh is delicious with soy sauce dipping.
And what is certain is that this is authentic Indonesian food.
If you have tempeh at home, you don't have to turn it into a side dish for dinner. Once in a while we can process tempeh into a takjil iftar menu, you know. One of them is this Tempe Mendoan recipe, here. Tempe Mendoan has a characteristic coating of flour that is not as crunchy as fried tempeh and even tends to be soft.
But, even though it's not crispy, Tempe Mendoan still has its fans. The key is in the tempeh which is soaked first in the soaking water so that the tempe has its own savory taste. Not to forget the flour coating dough which is seasoned properly so that it can add a delicious taste to Tempe Mendoan.
The tempeh is still thinly sliced and then marinated in garlic, coriander and salt. Equally important is the coating flour which is made using three types of flour namely wheat flour, starch and rice flour. Don't forget to add sliced green onions which enhance the taste and aroma of the Tempe Mendoan that we make.
It's so delicious and tasty, Tempe Mendoan can be eaten immediately. But if you want to increase the delicacy, we can serve it with sweet and spicy soy sauce. Just imagine the savory Tempe Mendoan combined with the sweet and spicy chili sauce, wow, this might be a bone of contention. Because of that, it's really mandatory to make Tempe Mendoan in large quantities so that everyone can get it.
Ingredients
·
4 servings
500 g tempeh, thinly sliced
cooking oil
Marinades, Mix well:
200 ml of water
2 cloves of garlic, puree Check Promo
½ tsp coriander powder
½ tsp salt
Coating Flour:
300 g of wheat flour
2 tablespoons of starch
100 g of rice flour
600 ml of water
1 tbsp coriander powder
6 cloves of garlic, pureeCheck Promo
4 cm kencur, puree
1 tsp salt
4 spring onions, finely sliced Check Promo
Complementary:
Chili sauce, soy sauce
How to make
·
25 minutes
Smear the tempeh with the marinade, spread it evenly. Set aside for 15 minutes for the flavors to infuse.
Coating flour: Dissolve wheat flour, starch, and rice flour with water, stir until smooth. Add coriander, garlic, kencur, and salt, stir until smooth. Add the spring onions, stir well.
Heat plenty of cooking oil in a skillet. Dip 1 sheet of tempeh in the coating flour, immediately put it in the hot oil.
Fry the tempe briefly (not until dry), remove, drain. Serve hot with soy sauce.
TIPS:
Add curry seasoning to the tempeh marinade mixture for a more savory taste.