Tempe Mendoan Sticks Recipe: Indonesian Crispy Snack

Introduction

Tempe Mendoan Sticks represent a quintessential Indonesian snack that embodies the rich culinary heritage of the archipelago. Originating from Central Java, particularly the city of Purworejo, these crispy, flavorful sticks are a testament to Indonesia’s love for fermented soy products and bold spice combinations. The unique texture of tempeh, combined with aromatic spices, makes Tempe Mendoan Sticks a versatile snack suitable for any social gathering, casual family meal, or as a delightful appetizer to impress guests with authentic flavors. At Love With Recipes, we believe that embracing traditional recipes with a modern touch not only preserves cultural heritage but also introduces the world to the vibrant, diverse tastes of Indonesian cuisine. This recipe provides a comprehensive guide to making perfect Tempe Mendoan Sticks, emphasizing authenticity, flavor depth, and culinary technique, ensuring you can recreate this beloved dish with confidence in your own kitchen.

Time

Preparation Time: 20 minutes

Marinating Time: 15 minutes

Cooking Time: 10 minutes

Total Time: approximately 45 minutes

Needed Equipment

• Mortar and pestle or food processor – for grinding spices into a paste
• Sharp knife – for slicing tempeh into sticks
• Cutting board – a stable surface for preparing ingredients
• Mixing bowls – for marinating and egg wash
• Whisk or fork – to beat eggs
• Frying pan or wok – for deep frying
• Slotted spoon or tongs – for handling fried sticks
• Paper towels – to drain excess oil
• Measuring spoons and cups – for precise ingredient measurements
• Kitchen thermometer (optional) – to monitor oil temperature for optimal frying

Tags

Indonesian Cuisine, Vegetarian, Snack, Appetizer, Crispy, Fermented Soy, Traditional, Street Food, Spicy, Fried

Serving Size

Serves approximately 4-6 people, with about 8-10 sticks per serving, depending on size and appetite.

Difficulty Level

Intermediate – requires basic knife skills, spice grinding, and frying techniques but is manageable for home cooks with some experience.

Allergen Information

• Contains soy (tempeh)
• Contains egg (egg wash)
• Contains garlic and shallot (potential allergens for some individuals)

Dietary Preference

Vegetarian (vegan option: omit egg or substitute with plant-based batter)

Course

Appetizer, Snack, Finger Food

Cuisine

Indonesian

Ingredients

Primary Ingredients

For the Marinade

Additional Flavorings

Instructions

Step 1: Preparing the Marinade

Start by preparing the spice paste that will infuse the tempeh with authentic Indonesian flavors. Using a mortar and pestle or a food processor, finely grind the garlic, shallot, and coriander until you achieve a smooth, aromatic paste. The goal is to break down the fibrous structure of these ingredients to release their essential oils and flavors, creating a cohesive seasoning base. Once the paste is ready, add salt to taste and, if desired, a flavor enhancer such as MSG or mushroom powder. Mix thoroughly to ensure even distribution of all seasonings. This marinade will serve as the flavor foundation for the tempeh.

Step 2: Preparing the Tempeh

Slice the tempeh into sticks approximately 1/2 inch wide and 3-4 inches long. The size can be adjusted based on preference, but uniformity ensures even cooking and presentation. Place the sliced tempeh in a mixing bowl, then add the prepared marinade. Gently toss or massage the marinade into the tempeh slices, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a clean kitchen towel and let it marinate for at least 15 minutes. This resting period allows the flavors to penetrate the dense tempeh, enhancing the overall taste.

Step 3: Incorporating Green Onion and Forming the Mixture

After marinating, gently mash the tempeh mixture with a fork or your hands to create a more cohesive texture. This step helps the flavors meld together and makes handling easier during frying. Fold in the chopped green onion, which adds a fresh, slightly pungent note that complements the savory spice profile. The chopped green onion should be evenly distributed throughout the mixture, providing bursts of flavor in every bite. For an extra touch of heat, incorporate sliced chili peppers according to your spice tolerance. Mix thoroughly to ensure all flavor elements are well integrated.

Step 4: Preparing the Egg Wash

In a separate bowl, beat the egg until it is smooth and uniform. This egg wash acts as a coating that creates a crispy exterior when fried. For a vegan or egg-free version, consider substituting with a plant-based batter, such as a mixture of cornstarch and water or a chickpea flour batter, which will also yield a crispy crust. Whisking the egg thoroughly ensures it is evenly mixed and ready for coating the tempeh sticks.

Step 5: Frying the Tempeh Sticks

Heat a generous amount of cooking oil in a frying pan or wok over medium heat. The oil should be deep enough to fully submerge or at least coat the tempeh sticks for even frying. To check if the oil is ready, you can drop a small piece of tempeh into the oil—if it sizzles and bubbles immediately, the oil is at the right temperature (around 350°F or 175°C). Dip each marinated tempeh stick into the beaten egg, ensuring it is fully coated, then carefully place the coated sticks into the hot oil. Fry in batches if necessary to prevent overcrowding. Cook each side for approximately 3-4 minutes until they turn golden brown and develop a crispy exterior. Use a slotted spoon or tongs to turn the sticks gently, ensuring even browning.

Step 6: Draining and Serving

Once the tempeh sticks are crispy and golden, remove them from the oil and place them on paper towels to absorb excess oil. This step helps maintain their crispiness and prevents them from becoming greasy. Serve hot, garnished with additional chopped chili or green onion if desired. These sticks are best enjoyed fresh but can be kept warm in an oven at low temperature if needed. Accompany with traditional Indonesian dipping sauces such as sambal or sweet soy sauce to elevate the flavor experience further.

Preparation Tips

• Use fresh, firm tempeh for the best texture and flavor. Avoid overly aged or dry tempeh, which may not absorb the marinade well.
• Adjust the spice levels by adding more or less chili peppers, depending on your heat preference.
• Ensure the oil is at the correct temperature before frying to achieve a crispy exterior without burning.
• For a gluten-free option, substitute the egg wash with a cornstarch slurry or chickpea flour batter.
• Marinate the tempeh for at least 15 minutes; for deeper flavor, marinate for up to an hour in the refrigerator.

Nutritional Information

Tips and Tricks

• For extra crunch, coat the tempeh sticks in a mixture of panko breadcrumbs mixed with the marinade before egg coating.
• Use a thermometer to keep oil at a consistent temperature for even frying and optimal crispiness.
• Experiment with different herbs and spices like turmeric, cumin, or ginger in the marinade for variation.
• Serve with a squeeze of lime or lemon for added freshness.
• If you prefer a less greasy snack, bake the coated tempeh sticks at 375°F (190°C) for 20-25 minutes, flipping halfway through.

Add-ons

• Chopped fresh herbs like cilantro or basil for garnishing
• Spicy dipping sauces like sambal oelek or chili mayo
• Sweet soy sauce or kecap manis for dipping
• Pickled vegetables for a contrasting tangy flavor
• Additional chopped chili for extra heat

Side Dishes

• Cucumber and carrot salad with a light vinegar dressing
• Steamed jasmine or basmati rice
• Indonesian sambal for added spice
• Fried banana or plantain for a sweet complement
• Grilled vegetables skewers

Improvements

• Incorporate finely grated coconut into the marinade for authentic Indonesian flavor.
• Use a batter with rice flour or tapioca starch for an extra crispy coating.
• Add a splash of lime juice or vinegar to the marinade for a tangy twist.
• Experiment with different herbs such as lemongrass or kaffir lime leaves for aromatic variations.
• Try baking or air-frying for a healthier version with less oil.

Save and Store

While Tempe Mendoan Sticks are best enjoyed fresh, leftover sticks can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed and crispy. Avoid microwaving, as it tends to make the coating soggy. For longer storage, freeze the fried sticks in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen in a hot oven or air fryer for best results.

FAQ

Can I make this recipe vegan?

Yes, simply omit the egg or replace it with a plant-based batter such as chickpea flour mixed with water or cornstarch slurry. This alternative will still provide a crispy coating.

Can I use different spices?

Absolutely. Feel free to add turmeric, cumin, or ginger to the marinade for added depth and regional flavor variations.

Is tempeh suitable for all diets?

Tempeh is a fermented soy product suitable for vegetarians and vegans, but those with soy allergies should avoid it. Always check ingredient labels if purchasing pre-packaged tempeh.

What dipping sauces pair well with Tempe Mendoan Sticks?

Traditional options include spicy sambal, sweet soy sauce (kecap manis), or a tangy vinegar-based dipping sauce. For a modern twist, try chili mayo or peanut sauce.

Conclusion

Creating authentic Tempe Mendoan Sticks at home offers a delicious journey into Indonesian street food culture. This recipe balances the nutty flavor of fermented soy with aromatic spices and a crispy exterior, providing a snack that’s both satisfying and packed with flavor. Perfectly suited for parties, family gatherings, or a quick snack, these sticks showcase the versatility of tempeh and the boldness of Indonesian cuisine. At Love With Recipes, we are committed to sharing recipes that celebrate cultural diversity and culinary authenticity. Whether you’re an experienced cook or a curious enthusiast, this dish is a wonderful addition to your culinary repertoire, inviting you to explore the vibrant tapestry of flavors from Indonesia. Enjoy your cooking adventure, and may your Tempe Mendoan Sticks turn out crispy, flavorful, and utterly irresistible!

References

• Indonesian Food & Cooking by Sri Owen
• Tempeh: The Essential Indonesian Protein by Rachel C. Murphy