From Central JavaCakes & Snacks

Tempe Mendoan (Banyumas Soft-Fried Tempeh)

Tempe Mendoan

Thin Banyumas tempeh coated in a spiced batter with spring onion and fried briefly until just set and still soft. Eaten with sweet soy and bird's eye chillies.

Time
25 min
Serves
4 people
Origin
Central Java
Type
Cakes & Snacks
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Tempe Mendoan (Banyumas Soft-Fried Tempeh)
Foto: Muhammad Fawdy / Unsplash

Ingredients

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Spice paste

Chilli soy

How to Make

  1. Mix the plain flour, rice flour, spice paste and water into a smooth, runny batter.

  2. Stir in the spring onion.

  3. Heat plenty of oil until hot.

  4. Dip the tempeh in the batter for a thick coat.

  5. Fry briefly, about 1 minute, until the batter is cooked but still soft and pale. Lift out and drain.

  6. Serve warm with the chilli soy.

Kitchen tip

Mendo means half-cooked in the Banyumas dialect. Do not fry it until crisp: the soft texture is what makes it mendoan.

Questions

Where does Tempe Mendoan (Banyumas Soft-Fried Tempeh) come from?

Tempe Mendoan is a traditional dish from Central Java (capital: Semarang), in the Java region of Indonesia.

How long does Tempe Mendoan (Banyumas Soft-Fried Tempeh) take to make?

It takes about 25 min in total to make 4 servings, including preparation.

What is the secret to a good Tempe Mendoan (Banyumas Soft-Fried Tempeh)?

Mendo means half-cooked in the Banyumas dialect. Do not fry it until crisp: the soft texture is what makes it mendoan.

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