Mendoan: Battered Tempeh
Thinly sliced tempehh dipped in a seasoned flour batter and deep-fried until just barely cooked — still soft, not crispy. A beloved Banyumas snack.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 200 g tempeh, sliced very thinly
- 100 g all-purpose flour
- 50 g rice flour
- 2 garlic cloves, minced
- 1 tsp coriander powder
- 250 ml water
- Cooking oil for deep frying
- Sweet soy sauce for dipping
👨🍳 Instructions
- Mix flours, garlic, coriander, and water into a smooth batter.
- Dip tempehh slices in batter.
- Deep fry briefly until just set — the mendoan should still be soft, not crispy.
- Drain briefly.
- Serve immediately with sweet soy sauce.
❓Frequently Asked Questions
What is Mendoan: Battered Tempeh?
Thinly sliced tempehh dipped in a seasoned flour batter and deep-fried until just barely cooked — still soft, not crispy. A beloved Banyumas snack.
Where does Mendoan: Battered Tempeh come from?
Mendoan: Battered Tempeh originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Mendoan: Battered Tempeh difficult to make?
Mendoan: Battered Tempeh requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Mendoan: Battered Tempeh?
Store leftover Mendoan: Battered Tempeh in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.