Learn how to make Tempe Mendoan (deep-fried tempeh in spiced batter) for family's iftar dinner or with this step-by-step recipe!
Kitchenesia.com - As the name suggests, Tempe Mendoan (deep-fried tempeh in spiced batter) is another variant of tempeh. It is coated with batter mixture that employs variants of spices, such as coriander and aromatic ginger. When you take a bite into it, you are treated with crispy skin contrasting flavours of savoury and sweet at the same time.
Tempe Mendoan originates from Purwokerto, a highland town in Central Java. It is often eaten as a snack, with sambal petis (shrimp paste sambal) as a condiment.
Let’s enjoy these delightful fritters alone with the no-fail recipe below.
Prep time: 30 minutes
Yields: 10 pieces
1 block of tempeh, sliced
500 ml cooking oil
For coating mixture:
200 grams all-purpose flour
50 grams rice flour
200 ml water
1 scallion stalk, minced
For spice mixture:
5 garlic cloves
1 tsp coriander
2 tsp salt
1 cm piece of aromatic ginger
1. Place spice mixture in pestle and grind them using mortar until making a smooth paste.
2. To make a coating mix: place all-purpose flour, rice flour, and water in a bowl. Mix using fork, add scallion, then mix again briefly.
3. Dip tempeh into the coating mixture one by one. Make sure to coat every tempeh thoroughly. Fry them in a wok with medium flame. Remove from once the tempeh are brown.
4. Serve Tempe Mendoan (deep-fried tempeh in spiced batter) as iftar dish.
