Tempe Mendoan: Authentic Indonesian Fried Tempe Recipe

Introduction

Tempe Mendoan is a quintessential Indonesian snack that embodies the vibrant flavors and textures characteristic of traditional Indonesian cuisine. Originating from the region of Central Java, especially Banyumas and surrounding areas, Tempe Mendoan has gained popularity throughout Indonesia and internationally among food enthusiasts. The dish showcases thin slices of fermented soybeans—tempeh—that are coated in a seasoned batter and fried until crispy and golden brown. The pairing of crispy tempeh with a spicy, tangy dipping sauce creates a harmonious explosion of flavors that appeal to diverse palates. This snack is versatile, nutritious, and ideal for sharing among friends and family, making it a staple in street food stalls, home kitchens, and festive gatherings alike.

At Love With Recipes, we aim to bring authentic tastes of Indonesia into your kitchen with detailed, step-by-step guidance. This comprehensive recipe will guide you through the preparation of Tempe Mendoan, including tips for perfecting the batter, frying techniques, and creating an accompanying spicy sauce—ensuring you achieve restaurant-quality results at home. Whether you’re an Indonesian cuisine enthusiast or a curious home cook, mastering Tempe Mendoan will add a delicious and culturally rich dish to your culinary repertoire.

Time

Preparation Time: approximately 30 minutes

Cooking Time: approximately 15 minutes

Total Time: approximately 45 minutes

Note: The actual time may vary depending on your proficiency in preparing ingredients and managing the frying process. For optimal results, allocate extra time for ingredient prep and cleaning up.

Needed Equipment

• Mixing bowls (large and small)
• Whisk or spoon for mixing batter
• Sharp knife or mandoline slicer for thinly slicing tempeh
• Cutting board
• Deep frying pan or wok
• Kitchen thermometer (optional but recommended for accurate oil temperature)
• Slotted spoon or skimmer for removing fried tempeh
• Paper towels or wire rack for draining excess oil
• Measuring spoons and cups
• Small saucepan for sauce preparation
• Grater or mortar and pestle for fresh spices (if processing from whole)
• Serving platter or plate for presentation

Tags

Indonesian cuisine, Snack, Vegetarian, Street food, Fried foods, Appetizer, Traditional recipes, Fermented soybeans, Crispy snacks, Comfort food

Serving Size

Serves approximately 4-6 people as a snack or appetizer. Each serving includes about 4-6 pieces of Tempe Mendoan accompanied by a small bowl of spicy dipping sauce.

Difficulty Level

Intermediate. While the steps involved are straightforward, achieving the perfect thin slices of tempeh, batter consistency, and ideal frying temperature requires attention to detail and some practice.

Allergen Information

• Contains soy (tempeh, soy sauce)
• Contains gluten (all-purpose flour, rice flour)
• Contains garlic and spices, which may cause sensitivities

Note: For gluten-free options, substitute all-purpose flour with gluten-free flour blends and ensure soy sauce is gluten-free.

Dietary Preference

Vegetarian, Vegan (if using vegan soy sauce and gluten-free flour options). This dish is inherently plant-based and can be adapted for various dietary restrictions.

Course

Appetizer, Snack, Street Food

Cuisine

Indonesian

Ingredients

Main Ingredients

Spice Mix

Sauce Ingredients

Instructions

Step 1: Prepare the Tempeh

Begin by slicing the tempeh into thin, even pieces approximately 1/8-inch thick. For this, a sharp knife or a mandoline slicer is recommended to ensure uniform slices. Uniform thickness ensures even frying and a consistent crispy texture. Place the sliced tempeh on a clean cutting board and set aside. If you prefer, you can lightly steam the tempeh for 5 minutes to remove any bitterness, then pat dry before proceeding—this step is optional but can enhance the flavor profile.

Step 2: Make the Batter

In a large mixing bowl, combine the all-purpose flour and rice flour thoroughly. These flours form the base of the batter, providing structure and crispiness. Gradually add water while whisking or stirring continuously to prevent lumps. The goal is to achieve a smooth, slightly viscous batter that coats the tempeh slices evenly without being too thick or too runny. Think of the consistency similar to pancake batter—thick enough to cling but still fluid enough to flow over the slices seamlessly.

Once the batter reaches the desired consistency, add the ground spices: coriander, turmeric, kencur, black pepper; minced garlic; salt; and sugar. Mix well to ensure an even distribution of flavors. Incorporate the sliced green onions and celery leaves last, folding gently to avoid breaking the delicate slices. The green onions and celery leaves will infuse flavor and aroma into the batter, adding freshness that complements the fried tempeh.

Step 3: Heat the Oil and Prepare for Frying

Choose a deep, heavy-bottomed frying pan or wok for optimal heat distribution. Pour in enough cooking oil to submerge the tempeh slices completely—about 2-3 inches deep. Heat the oil over medium heat to approximately 170°C (340°F). If you have a kitchen thermometer, use it to monitor the temperature for consistency. The ideal frying temperature is crucial to achieve crispy, non-greasy tempeh. If the oil is too hot, the batter will burn before the tempeh cooks through; if too cool, the tempeh will absorb excessive oil and become greasy.

To test the oil, dip a small piece of batter or a single tempeh slice into the oil—if it sizzles immediately and rises to the surface, the oil is ready.

Step 4: Fry the Tempeh

Dip each thin tempeh slice into the batter, ensuring it is evenly coated on all sides. Carefully lift the coated piece with a slotted spoon or tongs and gently lower it into the hot oil. Do not overcrowd the pan—fry in batches if necessary to maintain consistent temperature. Fry the tempeh until golden brown and crispy, approximately 3-5 minutes per batch. Use a slotted spoon or skimmer to turn the slices occasionally, ensuring even browning.

Once fried, remove the tempeh using a slotted spoon and drain on paper towels or a wire rack to absorb excess oil. Continue frying the remaining slices in batches, maintaining the oil temperature and adjusting heat as needed.

Step 5: Prepare the Spicy Dipping Sauce

In a small saucepan, dissolve the cornstarch in a small amount of water, stirring until smooth. Place over low heat and cook until the mixture begins to thicken slightly, about 1-2 minutes. Add the sliced bird’s eye chili, ground black pepper, sweet soy sauce, and soy sauce. Stir well to combine and taste. Adjust the seasoning by adding more soy sauce or chili if desired. Cook for an additional minute to meld flavors, then remove from heat.

Step 6: Serve

Arrange the fried Tempe Mendoan on a serving platter, garnished with additional sliced green onions or celery leaves if desired. Serve immediately while hot and crispy, accompanied by the spicy dipping sauce on the side. This dish pairs beautifully with steamed rice, fresh vegetables, or as a standalone snack during gatherings or casual family meals.

Preparation Tips

• Consistency of batter: Achieving the right batter consistency is crucial. It should be thick enough to coat the tempeh evenly but not so thick that it becomes dough-like. Adjust with water or flour as necessary.
• Slicing tempeh: Use a sharp knife or mandoline for thin, uniform slices. Thinner slices fry more evenly and become crispier.
• Oil temperature: Maintain a steady temperature of around 170°C (340°F). Use a thermometer or perform the float test to ensure accuracy.
• Batch frying: Avoid overcrowding the pan, which can lower oil temperature and result in soggy, greasy tempeh.
• Serving immediately: For the best texture and flavor, serve Tempe Mendoan hot and freshly fried.

Nutritional Information

Tips and Tricks

• Flavor variations: Add a splash of lime juice or a pinch of chili powder to the batter for extra zing.
• Healthier options: Use an air fryer or oven for a less oily version of Tempe Mendoan, though texture may differ slightly.
• Extra crunch: Double fry the tempeh—fry once at a lower temperature to cook through, then increase heat briefly for an extra crispy finish.
• Marinate the tempeh: For deeper flavor, marinate slices in a mixture of soy sauce, garlic, and a touch of sugar for 15-30 minutes before battering and frying.

Add-ons

• Shredded coconut or crushed peanuts sprinkled on top for added texture
• Fresh lime wedges for a citrusy tang
• Sambal or additional chili sauces for extra heat
• Pickled vegetables as a side to balance the richness

Side Dishes

• Steamed jasmine rice or coconut rice
• Indonesian sambal or chili sauce
• Fresh vegetable salad with lime dressing
• Fried plantains or sweet potatoes

Improvements

• Experiment with different flours such as chickpea or sweet potato flour for unique textures and flavors.
• Add chopped herbs like cilantro or basil into the batter for aromatic variations.
• Use flavored oils such as garlic-infused or chili oil for frying to impart extra layers of taste.
• Incorporate grated vegetables—carrots, zucchini—into the batter for added nutrition and color.

Save and Store

Fried Tempe Mendoan is best enjoyed immediately for optimal crispiness. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 180°C (356°F) for 5-7 minutes to restore crunchiness. Do not microwave, as it will make the tempeh soggy.

Unfried tempeh slices can be prepared ahead of time, kept refrigerated, and fried fresh when ready to serve for maximum freshness.

Frequently Asked Questions (FAQ)

Can I make Tempe Mendoan vegan?

Yes. Use gluten-free flour blends and ensure the soy sauce is vegan-friendly (no fish or oyster derivatives). The batter and frying process remain the same.

Is Tempe Mendoan gluten-free?

Traditional recipes contain wheat flour, so it is not gluten-free unless you substitute with gluten-free flours such as rice flour, chickpea flour, or a commercial gluten-free blend.

How spicy is the sauce?

The spiciness depends on the number of bird’s eye chilies used. Adjust to your heat tolerance by adding fewer or more chilies. For milder flavor, deseed the chilies before slicing.

What are the health benefits of tempeh?

Tempeh is rich in plant-based protein, probiotics from fermentation, dietary fiber, and essential nutrients such as vitamin B12, magnesium, and iron. It is a nutritious addition to any diet, especially for vegetarians and vegans.

Conclusion

Tempe Mendoan encapsulates the essence of Indonesian street food—crispy, savory, and bursting with flavor. Its simple yet profound combination of fermented soybeans, seasoned batter, and spicy dipping sauce makes it an irresistible snack or appetizer. Perfectly crispy on the outside and tender within, this dish offers a delightful culinary experience that can be enjoyed by all. Whether served at a casual gathering or enjoyed as a special treat, mastering Tempe Mendoan enriches your repertoire of international cuisines. Dive into the flavors of Indonesia, and bring a piece of its rich culinary heritage into your home with this authentic and satisfying recipe, shared with love on Love With Recipes!

References

• Ginting, N. (2019). *Indonesian Street Food: Recipes and Stories*. Jakarta: Culinary Heritage Publishing.
• Wijaya, R. (2020). *The Art of Indonesian Cooking*. Bandung: Nusantara Culinary Press.