Indonesian
Tempe Mendoan
A Banyumas-style tempeh fritter coated in a fragrant scallion batter and fried only until soft and lightly golden. It is best eaten warm with cabai rawit or a small bowl of sambal kecap.
Watch it madeTheHasanVideo · 15:13
Ingredients
- Tempeh, sliced thinly into wide pieces250g
- All-purpose flour100g
- Rice flour2 tbsp
- Water180ml
- Scallions, thinly sliced2
- Garlic3 cloves
- Coriander seeds, toasted1 tsp
- Kencur, peeled1cm piece
- Ground turmeric1/4 tsp
- Salt3/4 tsp
- White pepper1/4 tsp
- Oil, for deep-frying500ml
- Kecap manis3 tbsp
- Bird's eye chilies, thinly sliced3
- Shallot, thinly sliced1 small
- Lime juice1 tsp
Method
- Grind the garlic, toasted coriander seeds, kencur, turmeric, salt, and white pepper into a smooth spice paste.
- In a bowl, mix the all-purpose flour, rice flour, spice paste, and water until you have a smooth, medium-thin batter.
- Stir the sliced scallions into the batter.
- Mix the kecap manis, sliced bird's eye chilies, shallot, and lime juice in a small bowl to make sambal kecap.
- Heat the oil in a wok or deep pan over medium-high heat to about 170°C.
- Dip each tempeh slice into the batter, coating it fully but letting excess batter drip off.
- Fry the coated tempeh in batches for 1 to 2 minutes per side, just until the batter is set and pale golden, not crisp.
- Drain briefly on a rack or paper towel while the tempeh remains soft.
- Serve the tempe mendoan warm with sambal kecap or whole cabai rawit on the side.
Common questions
Can I substitute kencur or coriander seeds if I can't find them?
Yes. For kencur, use a little galangal or a mix of ginger and extra white pepper, though the flavor won’t be exact. If you lack coriander seeds, use ground coriander in a smaller amount, added directly to the paste.
How long should I fry tempe mendoan so it stays soft?
Fry each batch for about 1 to 2 minutes per side, just until the coating sets and turns pale golden. Don’t aim for crispness; mendoan should stay soft and slightly chewy, not crunchy.
What are the most common mistakes when making tempe mendoan?
The biggest mistakes are batter that’s too thick, oil that’s too hot, and frying too long. All three make the coating hard instead of soft. Also avoid overcrowding the pan, which drops the oil temperature and makes greasy tempeh.
Can I store leftover tempe mendoan, and how do I reheat it?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat or a 160°C oven until warmed through. Avoid microwaving if possible, since it can make the batter soggy.
What’s the best way to serve tempe mendoan?
Serve it warm, right after frying, with sambal kecap for dipping or whole bird’s eye chilies on the side. It also pairs well with steamed rice, rice porridge, or as part of a simple Indonesian snack spread.