Crispy Tempe Mendoan: Authentic Indonesian Fried Tempeh Recipe

Tempe Mendoan Purwokerto

Tempe Mendoan is a beloved dish from Purwokerto, Indonesia, known for its crispy yet soft texture and delicious flavor. Mendoan is traditionally made using thinly sliced tempeh, dipped in a spiced batter, and quickly fried, resulting in a light, golden brown snack perfect to enjoy with a side of spicy chili and sweet soy sauce. Here’s how you can recreate this traditional Indonesian snack at home!

Ingredients

Spice Paste Ingredients

Instructions

1. Prepare the Spice Paste:
   Begin by pounding the garlic, kencur, ground coriander, and a pinch of salt together in a mortar and pestle until smooth. This will form the aromatic spice paste for the batter.

   Related Articles

   • 
     Crispy Tempeh and Eggplant Stir-Fry with Spicy Garlic Sauce
   • 
     Savory Tempe and Shredded Ikan Cue Stir-Fry
   • 
     Honey-Glazed Grilled Tempeh Meatballs (Teflon Pan)
   • 
     Green Bean Tempeh Stir-Fry with Spicy Green Chilies and Coconut

2. Slice the Tempeh:
   Slice the block of tempeh into thin pieces. You can adjust the thickness to your preference, but traditional Mendoan is usually made with thin slices for a softer texture inside.

3. Make the Batter:
   In a mixing bowl, combine the crispy frying flour mix and tapioca flour. Add the prepared spice paste and mix well. Slowly pour in cold water while stirring until you reach a smooth batter consistency. The batter should be thick enough to coat the tempeh, but not too runny.

4. Add the Scallions:
   Slice the scallions into small pieces and mix them into the batter. This adds a fresh and aromatic flavor to the dish.

5. Coat the Tempeh:
   Add the tempeh slices into the batter, ensuring each piece is fully coated. Let them sit in the batter for a few minutes to absorb the flavors.

6. Fry the Tempeh:
   Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the battered tempeh slices into the pan. Fry until the outside is golden and crispy, but still soft inside. This should take about 2-3 minutes per side.

7. Drain the Oil:
   Once the tempeh is cooked, remove it from the pan and place it on a plate lined with paper towels to drain any excess oil.

8. Serve:
   Serve your Tempe Mendoan with bird’s eye chili for a spicy kick or a side of sweet soy sauce for dipping. This snack is best enjoyed hot and fresh!

Tips:

• For an extra crispy texture, fry the tempeh a second time after letting it cool for a few minutes.
• Adjust the spice level by adding more or fewer bird’s eye chilies, depending on your taste preference.

Nutritional Information (Per Serving)

Tempe Mendoan is a simple yet incredibly flavorful dish that brings a taste of Indonesia to your table. Whether you’re making it as a snack or a side dish, its crunchy exterior and soft, savory inside are sure to delight your taste buds. Enjoy this traditional recipe with your favorite dipping sauce!