INDONESIAN STREET SNACK TEMPE MENDOAN

This story was start after we having lunch in Indonesian restaurant here in Madrid. We ordered tempe fried in flour batter, because we missed so much this kind of snack. And we can’t have as much as we want, it was pricey though hehe. For me it is more satisfying eating at home, cheap and delicious, I think that is because I cooked everything base on my preference.

For us Indonesian, this kind of dishes are comfort street food. I love this fried style of tempeh, I don’t care about the calories. It is tempe that coated with spices flour batter also slice of scallion then fried into ocean of vegetable oil  until slightly golden but still soft and enjoyed with fresh Thai green chilis, it spicy hot, soft and savory, so I don’t care about the risk .

We Indonesian are very aware of how unhealthy this kind of food, yet all are fried in deep ocean of oil and we love it so much. One of the upside living oversea are, we have a difficult access to this kind of food. To make it we need extra effort on intricate cooking and find the ingredient.

I tried to made dipping sauce this time, and my life is complete, you not necessarily make this dipping sauce, you can enjoy it even with tomatoes sauce (which for some this are eww factor hehehe), sweet spicy sauce, or even with sriracha sauce.

Tempe Mendoan

Ingredient

  • 400 to 500 gram of tempeh, slice thin ( as sample above).
  • Spice mix (blend this spice mix with 200ml of water) : 3 clove of garlic, 3 candle nut (replace with almond with the same amount or just omit), 1 tsp ground coriander, 2 tsp salt, 1/2 tsp pepper.
  • Vegetable oil to fried

Flour batter (mix ingredient below with the spic mix until form batter)

  • 230 gram flour
  • 4 tbs rice flour
  • 2 scallions, slice it fine
  • 200ml water

How to 

  • Mix the flour batter ingredient with spice mix, thoroughly until form loose pancake batter.
  • Heat the vegetable oil in medium size pan and medium heat. It is not necessarily deep fried, but the tempe need to be submerged into the oil (that is why I used pan).
  • When the oil is hot, coat the tempe gently into the flour batter until it coated perfectly then fried until slightly golden but still soft (originally the flour coating it would be soft but if you like you could turn it into golden and crunchy).
  • Enjoy with any sauce you want (sweet spicy sauce, sriracha, sambal or even fresh chilies like what I had).

My dipping sauce

Ingredients 

  • 2 tbs light soy sauce
  • 1 tbs fresh squeeze lemon juice 
  • 1/2 tsp ground cayenne pepper
  • 1 tsp corn starch plus 6 tbs water (slurry)
  • 50 gram palm sugar or brown sugar

How to

  • In small sauce pan and low heat, put inside the soy sauce, lemon juice, pepper and palm sugar. Stir until the palm sugar dissolved.
  • When palm sugar dissolved put inside the slurry and mix it thoroughly. Gave it a taste and corrected accordingly.
  • After everything blend well, take off from the heat and enjoy.

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