SnackAppetizer

Tempe Mendoan

Name: Tempe Mendoan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 250 g tempeh thinly sliced; 100 g all-purpose flour; 20 g rice flour; 2 clove garlic minced; 0.5 tsp coriander powder; 0.25 tsp turmeric powder; 0.5 tsp salt; 0.25 tsp white pepper; 1 pcs scallion thinly sliced; 150 ml water; 500 ml vegetable oil

Tempe mendoan is a traditional Indonesian snack of thinly sliced tempeh, lightly battered and quickly fried. The tempeh remains soft and tender inside, offering a savory and slightly nutty bite. It's often served warm with a spicy sambal or a sweet soy dipping sauce.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 369 kcal

VeganVegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gtempeh, thinly sliced
500 mlvegetable oil

batter

100 gall-purpose flour
20 grice flour
2 clovegarlic, minced
0.5 tspcoriander powder
0.25 tspturmeric powder
0.5 tspsalt
0.25 tspwhite pepper
1 pcsscallion, thinly sliced
150 mlwater

Equipment

wok · slotted spoon · paper towels · skillet · wire rack · mixing bowl · cutting board · knife · whisk

The method

Step by step

1
Prepare the tempeh by slicing it very thinly, about 2-3mm thick. You should get 10-12 pieces from a standard block.
About 5 min
Cook’s note: Using a sharp knife will help achieve even, thin slices.
2
In a medium bowl, combine the all-purpose flour, rice flour, minced garlic, coriander powder, turmeric powder, salt, and white pepper.
About 1 min
3
Gradually add the water to the dry ingredients, whisking continuously until you have a smooth batter with a consistency similar to pancake batter.
About 2 min
Cook’s note: Avoid lumps by adding water slowly and mixing well.
4
Stir in the sliced scallion into the batter.
5
Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: The oil is hot enough when a drop of batter sizzles immediately.
6
Dip each slice of tempeh into the batter, ensuring it is fully coated.
About 2 min
Cook’s note: Allow any excess batter to drip off before frying.
7
Carefully place the battered tempeh slices into the hot oil, frying a few pieces at a time to avoid overcrowding the pan.
8
Fry for 1-2 minutes on each side, or until the batter is lightly golden and crispy but the tempeh remains soft inside. This is a quick fry, so do not overcook.
About 4 min
Cook’s note: Mendoan means 'half-cooked' or 'under-fried', so don't let it get too dark.
9
Remove the fried tempeh mendoan from the oil and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Serve immediately while warm for the best taste and texture.

Per serving

Nutrition

72%Score

Calories: 369kcal
Protein: 15g
Carbs: 30.6g
Fat: 22.3g
Fibre: 1.2g
Sugar: 0.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tempeh mendoan in an airtight container in the refrigerator.

Reheating

Reheat in a toaster oven or air fryer for a few minutes until crispy again.