Mendol Tempe - Deep Fried Spicy Soy Bean Cake

4.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 4


  • 250 gram soy bean cake/tempeh (Indonesian: tempe)
  • 1 scallion (Indonesian: daun bawang), thinly sliced
  • 2 kaffir lime leaves (Indonesian: daun jeruk), thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • enough oil for deep frying
  • Grind the following into spice paste
  • 2 shallots (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 1/4 teaspoon coriander powder (Indonesian: bubuk ketumbar)
  • 1/2 inch kaempferia galanga (Indonesian: kencur)
  • 2 red bird eye chilies (Indonesian: cabe rawit merah)


  1. Cut the tempeh into 1/2 inch cubes, then steam for 20 minutes.
  2. Mash the tempeh with a fork in a mixing bowl, then add spice paste, scallion, kaffir lime leaves, salt, and sugar. Mix well, knead with hands if you must. Divide into 8 portions and shape each into a piece of block (or any shape you want).
  3. Deep fry the spiced tempeh until golden brown. Drain on wire rack/paper towel. Serve immediately as snack or as side dish with steamed white rice.

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