Indonesian Tempe Mendol Fritters
Ingredients
- 2 small tempeh cakes, fermented for 2-3 days
- 3 cloves garlic
- 2 red bird's eye chilies
- 1 thumb-sized piece of kencur
- 2 kaffir lime leaves
- Sugar, to taste
- Salt, to taste
Preparation
Crush the tempeh, but not until it is too fine.
Grind the garlic, chilies, kaffir lime leaves, and kencur into a paste.
Mix the ground spices with the tempeh and stir until well combined. Add sugar and salt, and adjust the taste.
Take one spoonful of the mixture, shape it into balls and compact them. If necessary, add a little cornstarch to prevent it from breaking when fried. Repeat until all mixture is used.
Heat oil over medium heat. Once the oil is very hot, add the mendol. Avoid flipping it multiple times to prevent breaking. When one side is browned, flip it once and cook until the other side is done. Remove and drain.
