Tempeh Mendoan

Here’s a crisp, savory recipe for Tempeh Mendoan, a beloved street snack from Central Java. “Mendoan” refers to the technique of frying briefly in hot oil—so the tempeh stays soft inside while the spiced batter crisps up beautifully. It’s fast, flavorful, and fermentation-friendly.

🍽️ Tempeh Mendoan (Spiced Batter-Fried Tempeh)

Thin slices of tempeh dipped in aromatic batter and flash-fried for a soft-crisp contrast

🧪 Ingredients

Tempeh & Batter

• 200g tempeh, sliced thin (≤0.5 cm)
• 70g all-purpose flour
• 1 tbsp rice flour (for crispness)
• 110 ml water
• 2 garlic cloves, minced
• 1 handful fresh chives or scallions, finely chopped
• 1 tsp ground coriander
• ¼ tsp ground turmeric
• ½ tsp sea salt
• ½ tsp sugar
• Oil for frying

Dipping Sauce (Sambal Kecap)

• 4–5 tbsp kecap manis (Indonesian sweet soy sauce)
• 1 garlic clove, minced
• 2–3 red chilies, thinly sliced
• Optional: splash of key lime juice or fermented citrus peel

Source: Adapted from Daily Cooking Quest and Fresco Cooks

🔥 Method

1. Prep batter: Mix flour, rice flour, garlic, chives, coriander, turmeric, salt, and sugar. Add water gradually to form a thick, pourable batter. Let rest 15–30 min.
2. Slice tempeh: Cut into thin, wide slices—think playing card size.
3. Heat oil: Use enough to shallow-fry. Target ~340°F (170°C).
4. Fry: Dip tempeh slices in batter and fry briefly—just until the outside crisps but inside stays soft (1–2 min per side).
5. Drain: Place on paper towels to absorb excess oil.
6. Serve: With sambal kecap on the side for dipping.

🧩 Variations for Your Matrix