HomeEasy RecipesMendoan Tempe Recipe (Javanese Battered Tempeh)December 3, 2007492ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE
As I noted on my post here, tempe is very popular and traditional food in Indonesia, especially in Java island where I was born and grew up. Tempe always brings my memory back to Indonesia, where I can find tempe easily, either fresh or cooked. Back then, when my mom had a home-based catering business, she always had lots idea what she was going to make for traditional party. One of her favorite’s ingredients was tempe.
At this time, I’m sending my childhood appetizer/snack for my entry at this November’s Monthly Mingle, hosted by Meeta of What’s For Lunch Honey? with a theme Traditional Feast.
A word mendoan is from Banyumas dialect, one of some dialects in Javanese. It means under-cooked or not hard or limp. That is why to make this mendoan need lots hot oil and quick-cooked technique. We eat this by dipping mendoan tempe into sambal kecap. Every person has a different kind of flours to make mendoan tempe, some use mixture rice flour with all purpose flour, some use all purpose flour, some use self-raising flour, and I myself use cake and pastry flour.
500 grams tempeh, cut into 1/2 cm thick
oil for deep frying
1 1/4 cup cake and pastry flour
230 ml cold water
4 Chinese chives (Indonesian: kucai, Chinese: he), finely sliced
Grind into spice
1 1/2 tsp corriander seed
5 cloves garlic
7 cm kencur (also known as kaempferia galangal)
salt as desired
1/4 cup kecap manis (Indonesian sweet soy sauce)
2 tsp fresh lime juice*
bird’s eye chillies (as many as you desire), sliced
*some people don’t add lime juice, I preferably add due to the sweetness and thickness of kecap manis bango’s brand.
- Combine cold water with ground spices. Add flour and whisk quickly. Dip gently the tempeh slices into batter. Deep fried in hot oil until it turn golden brown and cooked through.
FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious article[WHB #111] Bilimbi and Cumi Tumis AcehNext articleChicken Feet with Black Bean SauceIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.
- Dwiana P December 4, 2007 At 4:14 AMPep itu tempe ama sambelnya bener2 nantangin gw nih… kepengen!!! Reply
- Little Corner of Min December 4, 2007 At 5:17 AMLooks so tasty dipping into the sambal kecap! Reply
- Andaliman December 4, 2007 At 5:35 AMDwiana: Mau Dwi?Little Corner of Mine: Hahahahah, I bet you’ll love it Reply
- Dwiana P December 4, 2007 At 11:14 AMPep itu tempe ama sambelnya bener2 nantangin gw nih… kepengen!!!Reply
- Little Corner of Mine December 4, 2007 At 12:17 PMLooks so tasty dipping into the sambal kecap!Reply
- Andaliman December 4, 2007 At 12:35 PMDwiana: Mau Dwi?Little Corner of Mine: Hahahahah, I bet you’ll love itReply
- Kevin December 5, 2007 At 1:48 PMThis sounds tasty. The dipping sauce looks great. Reply
- Andaliman December 5, 2007 At 1:57 PMKevin, too bad, In Canada tempe is not as good as in Indonesia Reply
- Kevin December 5, 2007 At 8:48 PMThis sounds tasty. The dipping sauce looks great.Reply
- Andaliman December 5, 2007 At 8:57 PMKevin, too bad, In Canada tempe is not as good as in IndonesiaReply
- Meeta December 6, 2007 At 5:57 PMLooks simply lovey, especially that sauce! Reply
- Meeta December 7, 2007 At 12:57 AMLooks simply lovey, especially that sauce!Reply
- Andaliman December 7, 2007 At 5:03 AMHi Meeta, Thank you Reply
- Andaliman December 7, 2007 At 12:03 PMHi Meeta, Thank youReply
- tempeh4u March 5, 2008 At 8:51 PMNice to find your blot. Reply
- tempeh4u March 6, 2008 At 3:51 AMNice to find your blot.Reply
- Andaliman March 6, 2008 At 2:44 PMThanks… Thanks for stopping by Reply
- Andaliman March 6, 2008 At 9:44 PMThanks… Thanks for stopping byReply
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- Mouthwatering Vegetarian Javanese Food | Bettina Shzu December 17, 2012 At 6:49 PM[…] Apparently, each region of Java has their own kind of tempeh. Tempeh can be baked, sauteed, fried in batter, crisped into chips, even crushed up into a condiment called sambal. There’s even a […]Reply
- Top 10 Favorite Indonesian Cuisine | Scoops of Joy October 21, 2014 At 4:31 AM[…] are so many kinds varieties on how to cook them. From deep crispy fried to spicy chili loaded ones. Pepy have a recipe for the same picture […]Reply
- AKL November 4, 2020 At 5:07 PMTempe makanan enak bergizi cocok dimakan sore hari bersama secangkir kopiReply
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