Indonesian Crispy Fried Tempe (Tempe Mendoan)

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


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)


Pinch of salt


  • 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.

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