Tempe Mendoan Recipe: Crispy Indonesian Snack

Introduction

Tempe Mendoan is a quintessential Indonesian snack that has captured the hearts and palates of many food enthusiasts around the world. Originating from the island of Java, particularly in the Central and East regions, this dish exemplifies the rich culinary heritage of Indonesia. Characterized by its crispy exterior and tender, flavorful interior, Tempe Mendoan offers a delightful combination of textures and tastes that make it an irresistible street food, appetizer, or snack for any occasion.

The secret to its irresistible appeal lies in the meticulous preparation process—thinly slicing the fermented soybeans (tempeh), coating them in a seasoned batter infused with aromatic spices, and frying to perfection. The batter incorporates traditional Indonesian flavors such as garlic, coriander, turmeric, and green onions, which impart a fragrant aroma and a savory depth. When fried just right, the result is a golden-brown treat that retains the softness of the tempeh while achieving a satisfying crunch on the outside.

This recipe, featured on Love With Recipes, is a comprehensive guide designed to help both novice and seasoned cooks master the art of making authentic Tempe Mendoan at home. Not only does it explore the step-by-step techniques, but it also dives into variations, serving suggestions, health benefits, and tips for perfecting the dish. Whether you’re preparing for a festive gathering, a casual get-together, or simply craving a taste of Indonesia, Tempe Mendoan is a versatile and nutritious choice that promises to delight your senses and introduce you to the vibrant flavors of Indonesian cuisine.

Time

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes

Needed Equipment

• Mixing bowls (2 large)
• Whisk or fork
• Knife and cutting board
• Grater or garlic mincer
• Measuring spoons
• Frying pan or wok
• Slotted spoon or tongs
• Paper towels or clean kitchen towels
• Plate or tray for draining
• Thermometer (optional, for oil temperature)

Tags

• Indonesian Cuisine
• Street Food
• Vegetarian
• Snack
• Fried
• Appetizer
• Gluten-Free Option

Serving Size

This recipe yields approximately 10 pieces of Tempe Mendoan, which serves 4-5 people as a snack or appetizer. For larger gatherings, simply scale the ingredients proportionally.

Difficulty Level

Intermediate: Requires basic frying skills and understanding of batter consistency. Perfect for cooks familiar with Indonesian flavors or adventurous home chefs eager to explore new culinary horizons.

Allergen Information

• Contains soy (tempeh)
• Contains gluten (all-purpose flour, if used)
• Contains garlic and green onions (alliums)

Note: For gluten-free versions, substitute all-purpose flour with rice flour or gluten-free flour blends.

Dietary Preference

• Vegetarian
• Vegan (if using vegetable broth powder and plant-based frying oil)
• Nut-Free
• Dairy-Free

Course

Appetizer, Snack, Side Dish

Cuisine

Indonesian

Ingredients

Instructions

Step 1: Preparing the Batter

Begin by measuring out the all-purpose flour into a large mixing bowl. Gradually add water while whisking or stirring with a fork until the mixture reaches a smooth, pancake-like consistency. The batter should be thick enough to coat the tempeh slices without dripping excessively. If the batter is too thick, add a small amount of water incrementally; if too thin, incorporate a little more flour. The goal is a balanced texture that adheres well to the tempeh but remains light and airy.

Step 2: Incorporating Flavorings

Once the basic batter is achieved, add the minced garlic, ground coriander, turmeric powder, black pepper, broth powder, and salt. Mix thoroughly to ensure even distribution of all seasonings. The garlic and coriander provide aromatic complexity, while turmeric adds a vibrant hue and subtle earthy flavor. Adjust seasoning quantities based on personal taste preferences or dietary restrictions.

Step 3: Adding Green Onions

Gently fold the sliced green onions into the batter. This step infuses the mixture with freshness and a mild onion flavor that complements the savory notes of the spices. Distribute the green onions evenly throughout the batter to ensure each tempeh slice gets a burst of flavor.

Step 4: Preparing the Tempeh

Take the tempeh and slice it into thin, uniform pieces—about 1/4-inch thick. Thinner slices fry more evenly and develop a crisp exterior while maintaining a tender interior. Ensure the slices are dry before coating to prevent excess splattering during frying.

Step 5: Coating the Tempeh

Dip each slice of tempeh into the batter, turning gently to coat all sides evenly. Use tongs or a fork to handle the slices to avoid sticking to your fingers. Place the coated slices onto a plate or tray ready for frying. Do not overcrowd the batter-coated tempeh; fry in batches if necessary to maintain oil temperature and ensure crispness.

Step 6: Heating the Oil

Pour enough oil into a frying pan or wok to fully submerge the tempeh slices—about 2-3 inches deep. Heat over medium heat until the oil reaches approximately 170°C (340°F). You can test the temperature by dropping a small piece of batter into the oil; it should sizzle immediately. Maintaining proper oil temperature is crucial for achieving crispy yet tender Tempe Mendoan.

Step 7: Frying

Carefully place the coated tempeh slices into the hot oil, avoiding overcrowding. Fry for about 2-3 minutes on each side, flipping gently with tongs or a slotted spoon until lightly golden and crispy. Do not over fry, as it can lead to a hard crust; the aim is a light, golden exterior that retains the softness of the tempeh inside.

Once cooked, use a slotted spoon to remove the tempeh slices and place them on a plate lined with paper towels to absorb excess oil. Repeat the process with remaining slices.

Step 8: Serving

Serve Tempe Mendoan warm, either as a snack, side dish, or appetizer. It pairs beautifully with spicy sambal, sweet soy sauce, or a tangy vinegar dip. For a more traditional presentation, serve alongside steamed rice or Indonesian-style sambal goreng.

Preparation Tips

• Uniform thickness of tempeh slices ensures even frying and consistent texture.
• Adjust the batter consistency to prevent excess oil absorption—thinner batter results in a crispier finish.
• Maintain a steady oil temperature for optimal frying—use a thermometer if possible.
• If frying in batches, allow the oil to return to the correct temperature before adding more slices.
• For a healthier version, bake or air-fry the tempeh with a light spray of oil.

Nutritional Information

Tips and Tricks

• Use fresh green onions for maximum flavor and crunch.
• Add a pinch of chili powder or sliced chili in the batter for a spicy kick.
• For extra crunch, double-dip the tempeh slices in batter and fry again briefly.
• Experiment with different seasonings such as cumin, ginger, or lemongrass for unique flavor profiles.
• Serve with traditional Indonesian dipping sauces like sambal or soy-based sauces.

Add-ons

• Serve with a side of fresh cucumber slices or shredded carrots for added freshness.
• Pair with steamed rice or Indonesian fried rice (nasi goreng) for a complete meal.
• Include a side of pickled vegetables (acar) for a tangy contrast.

Side Dishes

• Sambal Matah (Indonesian raw sambal)
• Steamed jasmine rice
• Gado-Gado (Indonesian vegetable salad with peanut sauce)
• Fried bananas or plantains for a sweet touch

Improvements

• Use gluten-free flour options for those with dietary restrictions.
• Add shredded coconut or crushed peanuts into the batter for added texture.
• Incorporate finely chopped herbs like cilantro or parsley for freshness.
• Use coconut oil for frying to impart a subtle tropical aroma.

Save and Store

Freshly fried Tempe Mendoan is best enjoyed immediately to retain its crispness. To store leftovers, place cooled pieces in an airtight container and refrigerate for up to 2 days. Reheat in a preheated oven at 180°C (356°F) for about 5-7 minutes or until crispy. Avoid microwaving, as it can make the batter soggy.

FAQ

Can I make Tempe Mendoan ahead of time?

While it’s best enjoyed fresh, you can prepare the batter in advance and keep it covered in the refrigerator for a few hours. Frying should be done just before serving to ensure optimal crunch and flavor.

Is Tempe Mendoan suitable for vegans?

Yes, as long as you use vegetable broth powder and a plant-based frying oil. Ensure the batter contains no animal-derived ingredients.

Can I bake or air-fry Tempe Mendoan?

Yes, for a healthier alternative, preheat your oven to 200°C (392°F), place the coated tempeh slices on a baking sheet lined with parchment paper, lightly spray with oil, and bake for approximately 15-20 minutes, flipping halfway. For air frying, cook at 180°C (356°F) for 10-12 minutes until crispy.

Conclusion

Tempe Mendoan exemplifies the beauty of Indonesian street cuisine—simple, flavorful, and satisfying. Its crispy exterior paired with a tender, savory interior makes it a versatile snack suitable for any occasion. By mastering the batter preparation, seasoning, and frying techniques detailed above, you can bring authentic Indonesian flavors into your home kitchen and impress friends and family alike. Remember, the key lies in patience, attention to detail, and a love for bold flavors. Embrace the process, and enjoy the delightful crunchy bites of Tempe Mendoan, a true culinary jewel from Indonesia, as celebrated on Love With Recipes!

References

• Rasa Indonesia. “Tempe Mendoan Recipe.” Retrieved from https://www.rasaindonesia.com
• Indonesian Food & Recipes. “Authentic Tempe Mendoan.” Retrieved from https://www.indonesianfoodrecipes.com