Tempe the original Indonesian delicates is fermented soja beans that has started to booming all over the world. At the begining, tempeh was meant to be farmers food, since they are fairly cheap but still fills with so many great proteins and vitamins. Tempe is also very low in fat and is vegan friendly. Heck, they are also kids friendly if you are asking my sons who are totally crazy about tempe.
When I was back home, my Dad used to take me quite often to the village nearby to buy the crunchy fried tempe. Later on, I started to discover many other ways to cook tempe and I’ve also learned various method of making my own tempe, all from scratch. I will teach you how sometime in the near future.
One of my favorite is tempe meal is ”Tempe Mendoan”. Allow me to tell you a bit of history here. Tempe Mendoan came from a place in Java called Banyumas. The originate word for mendoan is ”Mendo”, which means half cook. When eating this tempe, make sure you have enough hot sugary tea or hot coffee to accompany this meal. Oh, it’s heaven!!
So, here is my recipe everyone, I hope you will enjoy this 😀
(for app. 4-6 persons)
approximately 300 grams fresh tempe
1-2 garlic (crush and finely chop/grated)
2 tea spoon ground coriander
2 cm tummeric, grated/allternative, 1 tsp ground tummeric.
a pinch of ground cumin.
salt, pepper and just a tiny bit of sugar to balance
150 grams flour
50 grams rice flour
(** flours are approximately)
just enough water to get the fine batter.
Slice tempeh very-very thinly into some square shapes(you will need somevery sharp knive). Sometimes you won’t get that fine square shapes, but don’t throw them away.
mix all the other ingredients in a large bowl. Give it a little whisk and taste if the salt is enough.
Heat the oil in a fryer(or in a pot with l0ts of oil). Make sure that it is very hot! Dip the tempe in the batter, make sure you have all covered up. Fry just until it’s slightly golden brown. Remember, you SHOULD NOT over cook tempe mendoan, Because you want to get the crunchy taste at the outside, and smooth and soft tempe at the inside.
Easy peasy right? Now if you dare, you eat tempe mendoan with chilli, or sweet soya sauce or just as it is.