Chef Desi Trisnawati – Tempe Mendoan

Tempe Mendoan (BDP) – Battered Tempe

Batter Ingredients:

• 30g low-protein flour
• 30g cornstarch
• 30g rice flour
• 1/4 tsp baking soda
• 1 tsp BDP
• 1/2 tsp salt
• 1 tsp BBQ chicken broth powder
• 1/4 tsp white pepper
• 100-120ml iced/cold water

Method:

1. Slice tempeh thinly lengthwise, and chop the green onions.
2. Mix all batter ingredients, add green onions, and stir until well combined.
3. Dip the sliced tempeh into the batter, then fry in hot oil over medium heat until golden brown.
4. Serve Tempe Mendoan with sweet soy sauce sambal.

Sweet Soy Sauce Sambal (Dipping Sauce):

• 1/2 tomato
• 3 shallots
• 3 red bird’s eye chilies
• 3 green bird’s eye chilies
• 1 tbsp soy sauce
• 2 tbsp sweet soy sauce

Method:

1. Dice the tomato into small cubes.
2. Thinly slice the shallots and chilies.
3. Mix all ingredients with soy sauce and sweet soy sauce, then stir well.