Tempeh Mendoan Recipe

Ingredients

• 250g tempeh, thinly sliced into rectangular pieces
• 1 cup all-purpose flour
• 2 tablespoons rice flour (for slight crispiness)
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder (optional, for color)
• 3 cloves garlic, finely minced or pounded
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon white pepper, or to taste
• 1 green onion/scallion, thinly sliced
• 2 kaffir lime leaves, thinly sliced (optional)
• Approximately 1 cup water (adjust as needed for batter consistency)
• Cooking oil, for deep frying

Instructions

1. In a bowl, combine all-purpose flour, rice flour, coriander powder, turmeric powder (if using), salt, and white pepper.
2. Add the minced garlic, thinly sliced green onion, and kaffir lime leaves (if using) to the dry ingredients.
3. Gradually add water to the mixture while stirring continuously until you achieve a smooth, lump-free batter of medium consistency (not too thick, not too thin).
4. Heat a generous amount of cooking oil in a wok or deep pan over medium-high heat.
5. Dip each slice of tempeh into the batter, ensuring it's fully coated.
6. Carefully place the coated tempeh slices into the hot oil. Do not overcrowd the pan.
7. Fry for only 1-2 minutes on each side, or until the batter is set and lightly golden but still soft and not overly crispy. Mendoan is characterized by its slightly undercooked, soft texture.
8. Remove the tempeh from the oil and place it on a wire rack or paper towels to drain excess oil.
9. Serve hot, often with sambal (chili sauce) or soy sauce with chopped chilies.