Tempeh Mendol

Mendol... I was trying to googling what is the name in English, but somehow many says "Deep Fried Soy Bean". Well, it wasn't completely wrong, but somehow this dish is made from the combination of Tempeh Semangit and the usual tempeh. So, what should I call this dish?

I knew this dish is so popular in Malang, Indonesia. My parents were born and raised in Malang, so this dish is a common dish to them and many food stalls will have this (not sure about now though as I haven't been to Malang for quite sometime).

How does it taste? It has a tangy taste from tempeh semangit but not so intense because it still has the good tempeh in it, and it has a citrus flavor comes from kaffir lime leave. So hard to describe how is the exact taste of this dish, but is really a good comfort food on rainy days.

Ingredients

1Tbsp Tapioca starch

215g Good raw tempeh, coarsely mashed

135g Tempeh semangit, coarsely mashed

25g Garlic, chopped

8g Kaempferia galanga (kencur)

3g Sugar to taste

6g Salt to taste

2g Coriander powder

5pcs Kaffir lime leaves, finely chopped

Chilli (optional)

Note : Ratio of good tempeh and tempeh semangit = 2 : 1 (too much of tempeh semangit won't be nice)

Cooking method

1. Mixed everything in a mixing bowl and make into any shape you want.

2. Prepare hot oil in a wok and deep fry it until golden brown. Drain in paper towel and it's ready to serve as a snack or hot rice. Slurp!

#tempeh #tempe #mendol #semangit #tempesemangit