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Tempe Mendoan
Tempe Mendoan are thin slices of tempeh coated in a spiced, savory batter and then lightly fried until just cooked through, resulting in a slightly chewy interior and a crisp, flavorful coating. This dish is a popular snack from the Banyumas region of Central Java.
🧂 Ingrédients
- 300 g Tempeh
- 150 g Rice flour(This provides a lighter crisp than wheat flour.)
- 200-250 ml Water(Adjust for desired batter consistency.)
- 3 stalks Scallions (green onions)
- 3 cloves Garlic
- 1 tsp Coriander seeds
- 0.5 tsp Turmeric powder(For color and subtle flavor.)
- 1 tsp Salt(Or to taste.)
- as needed ml Vegetable oil(For shallow frying. A neutral oil like canola or sunflower is recommended.)
👨🍳 Instructions
- 1
Prepare the tempeh: Slice the tempeh block into very thin pieces, approximately 2-3 mm thick. Aim for uniform thickness for even cooking. Set aside.
⏱️ 5 minutes - 2
Prepare the batter: In a medium bowl, combine the rice flour, minced garlic, ground coriander, turmeric powder, and salt. Gradually whisk in the water, starting with 200 ml, until you achieve a smooth batter with a consistency similar to thin pancake batter. It should be thick enough to coat the tempeh but not so thick that it becomes doughy. Add more water, a tablespoon at a time, if needed. Stir in the thinly sliced scallions.
⏱️ 10 minutes - 3
Heat the oil: Pour enough vegetable oil into a large skillet or wok to reach a depth of about 1-2 cm (about 0.5-1 inch). Heat the oil over medium-high heat until it shimmers, or until a small drop of batter sizzles immediately upon contact. The ideal temperature is around 170-180°C (340-350°F).
⏱️ 5 minutes - 4
Fry the tempeh: Dip each slice of tempeh into the batter, ensuring it's fully coated. Carefully place the battered tempeh slices into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until the batter is lightly golden and crisp. The tempeh itself should remain slightly soft and chewy inside, not fully crispy like a traditional tempura.
⏱️ 10 minutes - 5
Drain and serve: Remove the fried tempeh mendoan from the oil using a slotted spoon or spider strainer. Drain on a wire rack set over a baking sheet or on paper towels to remove excess oil. Serve immediately while warm.
⏱️ 2 minutes
💡 Conseils de pro
- ✓The key to authentic Tempe Mendoan is the 'mendoan' style of frying, which means it's cooked just until the batter is set and lightly golden, leaving the tempeh inside tender and slightly chewy. Avoid over-frying if you want the traditional texture.
- ✓Serve hot with a side of 'sambal kecap' (a simple sauce made from sweet soy sauce, chili, and shallots) or your favorite chili sauce.
- ✓Ensure your oil is hot enough before frying; otherwise, the tempeh will absorb too much oil and become greasy.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a crispier version, you can increase the frying time slightly or use a combination of rice flour and a small amount of cornstarch in the batter.
- Experiment with adding other spices to the batter, such as a pinch of white pepper or a small amount of galangal powder.