Daily Cooking Quest

Tempeh Mendoan - Deep Fried Tempeh with Spiced Batter

Originated from the city of Purwokerto in Central Java, tempeh mendoan is a very popular street food, and for good reason. Unlike other tempeh dish, tempeh mendoan has a spiced batter coating. This coating, when deep fried, will be extra crispy yet the tempeh inside is still soft and tender, a really nice contrast in texture. Like all kind of fried food, tempeh mendoan is best consumed immediately when still piping hot, and is especially delicious with the chili sauce. ♥

Tempeh Mendoan - Deep Fried Tempeh with Spiced Batter

Tempeh Mendoan - Deep Fried Tempeh with Spiced Batter


5.0 from 3 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8

Ingredients

  • 400 gram tempeh, cut into thin slices (I cut mine into 16 slices)
  • oil for deep frying
  • Spiced batter
  • 125 gram all purpose flour (Indonesian: tepung terigu)
  • 1 tablespoon rice flour (Indonesian: tepung beras)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon coriander powder (Indonesian: bubuk ketumbar)
  • 2 cloves garlic (Indonesian: bawang putih), grated
  • 2 scallions (Indonesian: daun bawang), cut into thin sliced
  • 200 ml water
  • Chili sauce (mix together the following ingredients)
  • 4 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • 2 to 5 red Thai chilies (Indonesian: cabe rawit merah), seeded and thinly sliced
  • 1 clove garlic (Indonesian: bawang putih), minced

Instructions

  1. Heat enough oil in a pot/frying pan for deep frying.
  2. Combine all batter ingredients in a mixing bowl, make sure to remove all the lumps.
  3. Once the oil is ready, dip each slice of tempeh in the batter and deep fry until crispy.
  4. Arrange the fried tempeh on a serving plate and serve with the chili sauce.

Comments

  • Simone Roberts says:

    Hey Anita I just wanted to say thank you so much for your blog. For the past 2 weeks I have been sourcing it for Indonesian recipes and advice. I am engaged to a lovely Indonesian man and have been testing out the recipes on him. Almost cooked 2 different recipes per day. My fiance has helped me out in the past but your blog is lengkap bgt! Now I can cook the recipes myself and this makes me feel really proud. I cooked tempe mendoan last night and its already all gone. Terima kasih ya kakak. You have helped us out in more ways than one.

  • michelle says:

    thanks so much for this!!! have been looking for a straightforward recipe with a pic that looks like what it should actually look like! I tried it today and it was delicious. any tips on how to make it crispier?

    • Anita says:

      Thanks for trying out the recipe Michelle. I don't have any specific tips, but in general, when deep frying, only start deep frying once the oil is really hot (test this by dropping a bit of batter, if it bubbles immediately, then start deep frying), and don't overcrowd the pot so the oil temperature doesn't drop too much. I hope this helps :)

  • A. Jehan Sirie says:

    anita, thank you for your awesome recipe, finally i can enjoy a perfect Mendoan for my fasting break during this ramadhan with my friends.

  • Milky says:

    I found your site a few months ago when looking for a recipe of tempeh mendoan after a friend posted some pics online. The deep longing for tempeh led to me discover my small-town America grocery store carried it! It's probably stocked just for the tiny subset of vegans in my area, but truly nothing beats tempeh, Indonesian style!
    Since that time I have been enthralled with all your recipes! They are magnificent! I think more people come here to recreate food from home, but not being Indonesian myself, and having only a fraction of experience (a few trips and hobbies related to Indonesia can't even begin to scratch the surface of this huge country) I am learning so much about Indonesian cuisine!
    That being said, THIS recipe is amazing. I'm not an A+ fryer, yet these came out with wonderful flavor to complement that natural creaminess in tempeh. I ate the entire batch myself in a few days! I never got tired of them, even if the batter softens as a leftover. This may be the recipe to try if you're looking to convince someone that tempeh is A) totally delicious and B) not just for vegans/vegetarians.

    • Anita says:

      Thank you for your kind comment Milky. Yes, tempeh mendoan is definitely delicious. If you have any leftover and want to get their crispiness back, I find that I can reheat them in a hot skillet on a stove. Simply heat a skillet until hot, then add a little bit of oil (less than 1 tablespoon worth), and add the tempeh to reheat. Be sure to stir and flip so they reheat and crisp up nice and even.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...