English
TIMESINDONESIA, JAKARTA – Tempe Mendoan is a well-known Indonesian dish, originally hailing from Yogyakarta, but with regional variations across the country. What sets Tempe Mendoan Malang apart is the use of turmeric leaves instead of onion leaves.
Tempe, also known as tempeh, is a traditional Indonesian soy-based food product made through a natural fermentation process. It is created by fermenting cooked soybeans with a specific type of mold, resulting in a dense, protein-rich cake with a nutty flavor and firm texture.
As a nutritional powerhouse, tempe boasts high plant-based protein content and fiber, making it a rich and digestive-friendly source of nutrients. Additionally, it contains essential nutrients like iron, calcium, and B-complex vitamins. In this article, we'll unveil a recipe for Tempe Mendoan ala Malang that you can easily recreate at home.
Prepare the Tempe:
Make the Spice Paste:
Prepare the Coating Batter:
Coat the Tempe:
Serve the Tempe Mendoan:
Tempe or tempeh offers outstanding health benefits due to its high protein content, aiding in tissue repair and growth. Moreover, its natural probiotics promote digestive health. The fiber content contributes to gut health and blood sugar control. It is also rich in iron, combating anemia, and B-complex vitamins, supporting the nervous system and metabolism.
Tempe Mendoan Malang provides a delicious alternative for tempe enthusiasts. With this simple recipe, you can savor the flavors of Malang type of fried tempeh anytime at home while reaping the nutritional benefits. Bon appétit!
| Pewarta | : Khodijah Siti |
| Editor | : Khodijah Siti |
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