Indonesian Tempe Mendoan
User Reviews
5
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Prep Time
6 mins
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Cook Time
15 mins
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Total Time
21 mins
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Servings
4 (Yield: about 20 pieces)
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Calories
484 kcal
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Course
Main Course
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Cuisine
Indonesian
Indonesian Tempe Mendoan
Description
Indonesian Tempe Mendoan is a dish that highlights the nutty texture of tempeh encased in a spiced batter. The batter combines all-purpose and rice flour with baking powder and spices like lemongrass powder, garlic powder, coriander, and chili, which imparts subtle heat and brightness. Thinly sliced tempeh is dipped into this batter and fried at a steady 350°F until lightly crispy and golden, maintaining a delicate texture inside.
The dish is served over lettuce leaves with a chili sauce made from kecap manis (sweet Indonesian soy sauce), sliced bird's eye chilies, garlic, rice vinegar, and scallions. Garnishes such as cilantro, extra chili slices, and bean sprouts add fresh notes. The balance of crunchy batter, tender tempeh, and the sweet-spicy sauce defines this snack's appeal.
For an alternative cooking method, the tempeh can be air-fried at 375°F for 10–12 minutes, achieving crispness with less oil. Ensuring an even oil temperature during frying preserves texture and flavor. Pre-boiling drier tempeh in broth enhances moistness before battering. Avoid overcrowding the pan to fry evenly and consistently.
Ingredients
Tempeh and Batter
- ¾ cup all-purpose flour
- ¼ cup white rice flour
- ½ teaspoon baking powder
- ¼ teaspoon white pepper
- ½ teaspoon lemongrass powder optional
- ¼ teaspoon garlic powder
- ½ teaspoon palm sugar coconut sugar, or brown sugar
- 1 teaspoon Coriander
- ¾ teaspoon salt
- 2 teaspoons garlic minced
- 2 bird’s eye chili thinly sliced
- 2 scallions thinly sliced
- 1 ¼ cup water
- 16 oz. tempeh cut into thin irregular shaped fillets (2 x 227g. blocks of tempeh)
- ½ cup all-purpose flour
- canola oil vegetable oil, or peanut oil for frying (see notes for air frying instructions)
Chili sauce
- ¼ cup kecap manis Indonesian sweet soy sauce
- 4 bird’s eye chilies thinly sliced
- 2 cloves garlic minced
- 2 tablespoons rice vinegar
- 1 tablespoon chives minced, or scallions
Optional Garnishes
- lettuce leaves
- bird’s eye chili thinly sliced
- cilantro leaves
- scallions thinly sliced
- bean sprout
- lime wedges
Instructions
- Heat your preferred frying oil in a pan or Dutch oven to 350°F (175°C). If you have one, I recommend using a frying thermometer to get the oil to an accurate temperature.
- In a bowl, whisk together all-purpose flour, rice flour, baking powder, white pepper, garlic powder, sugar, coriander, salt, minced garlic, sliced bird’s eye chilies, scallions, and water. Mix until a smooth batter forms.
- Dip each tempeh fillet into the batter, ensuring an even coating.
- Fry the coated tempeh until it achieves a golden brown, and crispy texture. Use a slotted spoon or tongs to remove and drain excess oil.
- In a separate bowl, prepare the chili sauce by mixing the kecap manis, sliced bird’s eye chilies, minced garlic, rice vinegar, and minced chives.
- Arrange the fried tempeh on a plate over lettuce leaves, drizzle with the chili sauce, and garnish with optional toppings like thinly sliced bird’s eye chilies, cilantro leaves, and scallions.
Notes
- For air frying, spray the air fryer basket with cooking spray and cook tempeh at 375°F for 10-12 minutes, flipping halfway for even crispness.
- Temper tempeh by bringing it to room temperature before dipping in batter for better coating adherence.
- If the tempeh is dry, boil it for 8 minutes in flavored broth to improve juiciness before frying.
- Maintain oil temperature at 350°F during frying using a thermometer to achieve consistent texture without overcooking.
- Fry tempeh in batches without overcrowding to ensure even cooking and crisp edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Yield: about 20 pieces)
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 771mg | 32% |
| Potassium | 693mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 66mg | 73% |
| Calcium | 182mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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