Resep Tempe Mendol

Name: Resep Tempe Mendol
Yield: 10 servings
Cuisine: Indonesian
Ingredients: Tempe, which has been overnight for 2 days: 2 blocks; Garlic: 4 cloves; 5 pieces red Fresno chili; aromatic ginger (aromatic ginger (sub: ginger + pinch of cinnamon)): 1 segment; ground coriander, roasted: 1/2 tsp; 4 pieces Lime leaves, remove the leaf bones, thinly sliced; Salt: 1 tsp; sugar: 1/2 tsp

This Malang specialty, made from mashed tempeh and seasoned with spices, is typically served as a side dish alongside rawon, pecel rice, or urap rice and is deep-fried until cooked through.

📊 Medium 🍽 10 servings 👁 10

Ingredients

10 servings

2 blocks Tempe, which has been overnight for 2 days
4 cloves Garlic
5 pieces red Fresno chili
1 segment aromatic ginger (aromatic ginger (sub: ginger + pinch of cinnamon))
1/2 tsp ground coriander, roasted
4 pieces Lime leaves, remove the leaf bones, thinly sliced
1 tsp Salt
1/2 tsp sugar

Instructions

Steam tempeh for 15 minutes. Remove and mash/grind until crushed.
Add ground spices. Mix well.
Take enough dough then clench it with your hands until it forms an oval shape. Do this until all the dough is used up.
Heat lots of oil. Fry tempe mendol until brownish. Lift and drain.
Ready to be served.
1. When frying mendol tempeh, just turn it once on each side. Don't turn it over too often because it breaks easily. 2. To produce evenly cooked mendol, you have to fry it using the deep fry method. Use a Maspion Maslon Deep Fryer (See on Lazada DISCOUNT) so that the entire surface of the mendol is submerged in oil. Equipped with a strainer, so you won't have trouble draining the cooked mendol.

Tofu & Tempeh