Deep-Fried Tempeh in Spiced Batter (Tempeh Mendoan)

A Traditional Javanese Snack

Author: Amalia Sudijono

Serves: 4

Cooking Time: 20 minutes

Ingredients:

• 400g fresh tempeh

• 1 tsp coriander seed powder

• ½ tsp white pepper powder

• 1 garlic clove, minced

• ½ shallot, minced

• ½ tsp sea salt

• 70g rice flour

• 50g white flour

• 2 spring onions, chopped

• 130ml water

• 1 egg (optional for a golden brown colour; skip for vegan version)

• Rapeseed or vegetable oil (for deep frying)

  
  

For the Kecap Manis Dipping Sauce:

• 1 shallot, thinly chopped

• 1 fresh red or green chilli, chopped (adjust heat to taste)

• 150ml Kecap Manis (Indonesian sweet soy sauce)

• 2-3 tbsp water

Method:

1. Prepare the Tempeh: slice the tempeh thinly, about 0.5 cm thick.

2. Make the Batter in a bowl, mix the coriander seed powder, white pepper, garlic, shallot, sea salt, rice flour, white flour, and spring onions. Gradually add water and whisk until the batter reaches a thick, pancake-like consistency.

3. Heat the Oil: heat rapeseed or vegetable oil in a deep frying pan over medium heat (around 150°C). Test the oil by dipping the end of a chopstick; if it bubbles, the oil is ready.

4. Fry the Tempeh: dip each tempeh slice into the batter, ensuring it’s evenly coated. Fry the slices for about 3 minutes on each side, or until golden brown (if using the egg). For vegan versions, the colour will be lighter.

For the Kecap Manis Dipping Sauce:

1. In a small bowl, mix the thinly chopped shallot, chilli, Kecap Manis, and a few tablespoons of water.

2. Stir well and serve alongside the crispy tempeh M

   
   

1. endoan.