Ingredients
| Quantity | Ingredient |
|---|---|
| 1 block | Tempeh (thinly sliced, for mendoan) |
| 1 tsp | Black pepper powder |
| 5 cloves | Garlic |
| 1 tbsp | Ground coriander |
| To taste | Spring onions (thinly sliced) |
| To taste | Salt |
| 5 tbsp | All-purpose flour |
| 3 tbsp | Cornstarch |
| 3 tbsp | Rice flour |
| As needed | Cooking oil (for frying) |
Instructions
-
Prepare the Seasoning
Start by crushing the garlic, black pepper, salt, and ground coriander together using a mortar and pestle or a food processor. Make sure everything is well-combined into a smooth paste. -
Make the Batter
In a large mixing bowl, add the all-purpose flour, cornstarch, and rice flour. Stir in the crushed garlic mixture and thinly sliced spring onions. Gradually add water and mix well until the batter reaches a slightly thick consistency. -
Coat the Tempeh
Slice the tempeh thinly, then dip each slice into the batter, ensuring every piece is fully coated. -
Heat the Oil
Heat a generous amount of cooking oil in a deep pan over medium heat. Once the oil is hot enough for frying, gently place the coated tempeh slices into the oil. -
Fry the Tempeh
Fry the tempeh until it turns golden brown and crispy, flipping occasionally to ensure even cooking. This should take about 3-5 minutes per batch. -
Drain and Serve
Once the tempeh is fried to perfection, remove it from the oil and drain it on a plate lined with paper towels. Let it cool slightly before serving. -
Enjoy!
Serve your crispy, golden Tempe Mendoan hot, and enjoy this Indonesian favorite with a side of sambal or sweet soy sauce for extra flavor.
This Tempe Mendoan recipe is a simple yet flavorful dish that is perfect as a snack or side dish. The combination of crispy coating and soft tempeh makes it an irresistible treat!