📝 About This Recipe
Hailing from Banyumas in Central Java, Tempeh Mendoan is a beloved Indonesian snack known for its unique 'half-cooked' texture—tender on the inside with a soft, spiced batter exterior. Unlike standard crispy tempeh, these thin slices are dipped in a rich, aromatic flour batter loaded with fresh scallions and coriander, then flash-fried to perfection. It is a soul-warming comfort food that perfectly balances the nuttiness of fermented soy with a zesty, sweet-and-spicy dipping sauce.
🥗 Ingredients
Main Ingredients
- 400 grams Tempeh (sliced very thin, ideally 1/4 inch thick or less)
- 3-4 stalks Scallions (Green Onions) (finely sliced)
- 2 cups Vegetable Oil (for shallow or deep frying)
Batter Base
- 150 grams All-purpose Flour
- 50 grams Rice Flour (adds a slight structural bite)
- 300-350 ml Water (adjust for a thick yet pourable consistency)
Spice Paste (Bumbu Halus)
- 4 cloves Garlic (peeled)
- 1 tablespoon Coriander Seeds (or 2 tsp ground coriander)
- 1 inch Turmeric (fresh or 1 tsp powder for golden color)
- 2 pieces Candlenuts (toasted; helps thicken the batter flavor)
- 1.5 teaspoons Salt (to taste)
Sambal Kecap (Dipping Sauce)
- 5 tablespoons Sweet Soy Sauce (Kecap Manis) (Indonesian brand preferred)
- 3-5 pieces Bird's Eye Chilies (thinly sliced)
- 1 piece Shallot (finely minced)
- 1 teaspoon Lime Juice (for acidity)
👨🍳 Instructions
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1
Begin by preparing the spice paste. Using a mortar and pestle or a small food processor, grind the garlic, coriander, turmeric, candlenuts, and salt into a smooth, fragrant paste.
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2
In a large mixing bowl, whisk together the all-purpose flour and rice flour until well combined.
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3
Add the prepared spice paste to the flour mixture. Gradually pour in the water while whisking constantly to avoid lumps.
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4
Continue whisking until the batter is smooth. It should be thick enough to coat the back of a spoon but still fluid enough to dip. Stir in the finely sliced scallions.
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5
Slice the tempeh into wide, very thin rectangular sheets. Traditional Mendoan is almost floppy, so thinness is key to achieving the right texture.
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6
Prepare the Sambal Kecap by mixing the sweet soy sauce, sliced chilies, minced shallot, and lime juice in a small ramekin. Set aside to let the flavors marry.
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7
Heat the vegetable oil in a wok or large frying pan over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the surface immediately.
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8
Take a slice of tempeh and dip it into the batter, ensuring it is completely and generously submerged and coated on both sides.
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9
Carefully slide the coated tempeh into the hot oil. Do not overcrowd the pan; fry in batches of 3 or 4.
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10
Fry for only 1.5 to 2 minutes per side. The goal is 'Mendoan' (which means 'half-cooked' in Javanese)—the batter should be set and pale golden, but not hard or crunchy.
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11
Use a slotted spoon to remove the tempeh and drain briefly on paper towels to remove excess oil.
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12
Repeat the process with the remaining tempeh slices, maintaining the oil temperature between batches.
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13
Arrange the warm, soft fritters on a platter and serve immediately while the aroma of the scallions is at its peak.
💡 Chef's Tips
For the most authentic experience, try to find 'Tempeh Mendoan' packs which are pre-wrapped in banana leaves and are naturally very thin. If your batter is too thin, add a tablespoon of all-purpose flour; if too thick, add a splash of water to ensure the coating isn't heavy. Do not over-fry! The signature of this dish is its limp, soft, and succulent texture rather than a hard crunch. Always use fresh coriander seeds if possible, as the oils provide a much deeper citrusy aroma than pre-ground powder. If you cannot find candlenuts, you can substitute with raw macadamia nuts or omit them entirely.
🍽️ Serving Suggestions
Serve hot with a side of whole raw Bird's Eye chilies for those who want an extra spicy bite. Pair with a glass of iced jasmine tea or 'Es Teh Manis' to balance the savory fried flavors. Enjoy as a mid-afternoon snack (Jajanan Pasar) alongside other Indonesian fritters like Bakwan Sayur. Serve as a side dish to Nasi Goreng or warm steamed jasmine rice. Use the Sambal Kecap generously as a dip to cut through the richness of the fried batter.