Tempe Mendoan is originated from Middle Java, Indonesia. It is well-known as half-cooked Tempe which is fried quickly in hot cooking oil and usually still wet and soggy from the batter and oil. But, many people enjoy fried tempe when it’s crispy, so do I. This can be enjoyed for a snack with coffee or tea, and also as appetizer. Enjoy cooking and listen to the crunchiness! 🙂
Total Time: 30 minutes
Servings: 3-4
INGREDIENTS
400 gr Tempe
90 gr All-purpose flour
90 gr Rice flour
8 gr Baking Powder (1/2 tsp)
1 tsp Coriander Powder
1 tbsp Salt
200 ml Water
1 pcs. Spring onion, chopped
Vegetable oil for deep fry
To blend
1 cm Fresh Turmeric
1 cm Ginger
3 pcs. Garlic
3 pcs. Shallot
1/2 cup Water
Dipping Sauce (Optional)
Sweet Soy sauce (Kecap Manis)
Chilies
Pinch of salt
DIRECTION
- Slice one block of Tempe into 10-12 slices. Set aside.
- Prepare the blend ingredients using blender.
- In a big bowl, prepare the batter. Add in all the ingredients: all purpose flour, rice flour, blended mixture, coriander powder, salt, baking powder, and water. Add water little by little until you reach a good texture of the batter. Not too liquid but also not to thick. Adjust the water accordingly.
- Heat up vegetable oil in a wok on high heat. You can fill up the oil up to 1/3 of the work’s depth.
- Coat tempe in the batter, ready for frying. It normally takes about 3-4 minutes each side, but please adjust according to the temperate of your stove as well. Turns the tempe as soon as it turns golden brown.
- Serve with dipping sauce (optional), or you can enjoy it as a snack.
