How to Make Tempe Mendoan (Traditional & Healthy Version)
Tempe Mendoan is a beloved Indonesian snack hailing from Central Java, known for its thin, lightly battered, and quick-fried slices of tempeh. The term 'mendoan' comes from the Javanese word 'mendo', meaning half-cooked or soft, which perfectly describes the snack’s unique texture—crispy on the outside and tender within. Traditionally enjoyed as a street food or afternoon snack, Tempe Mendoan embodies the simplicity and wholesome flavors of Indonesian cuisine. The dish features tempeh, a fermented soybean cake that is a staple protein source in many Indonesian households, particularly for vegetarians and vegans. The batter, seasoned with aromatic spices and herbs such as coriander, garlic, and scallions, infuses the tempeh with a savory and slightly earthy flavor profile. Served hot, often with a side of spicy sambal or green chili, Tempe Mendoan is perfect for social gatherings, family meals, or a nutritious snack. Tempe Mendoan stands out as a healthy, plant-based snack that is easy to prepare, satisfying, and rich in protein and fiber. Its minimal oil absorption and use of fresh, natural ingredients make it a smart choice for those seeking an authentic taste of Indonesia without compromising on nutrition. Whether you are new to Indonesian cuisine or looking for a wholesome, vegan-friendly treat, Tempe Mendoan is a must-try delight.
Ingredients
- 200 grams Tempeh (tempe)
- 60 grams (1/2 cup) Rice flour (tepung beras)
- 30 grams (1/4 cup) All-purpose flour (tepung terigu)
- 2 cloves Garlic (finely minced)
- 1/2 teaspoon Coriander powder (bubuk ketumbar)
- 1/4 teaspoon Turmeric powder (bubuk kunyit)
- 2 stalks Scallions (finely sliced, daun bawang)
- 1/2 teaspoon Salt
- 1/4 teaspoon White pepper (optional, for extra flavor)
- 100 ml (6-7 tbsp) Cold water (adjust for batter consistency)
- For shallow frying (approx. 4 tbsp) Vegetable oil (use canola or coconut oil for healthier option)
Step-by-step instructions
Step 1 · Slice the tempeh thinly (about 0
Slice the tempeh thinly (about 0.5 cm thick) to ensure quick and even frying.
Step 2 · In a mixing bowl
In a mixing bowl, combine rice flour, all-purpose flour, garlic, coriander powder, turmeric powder, salt, and white pepper (if using).
Step 3 · Gradually add cold water while whisking until you achieve a slightl...
Gradually add cold water while whisking until you achieve a slightly thick but pourable batter.
Step 4 · Fold in the sliced scallions
Fold in the sliced scallions, mixing gently to distribute evenly.
Step 5 · Heat vegetable oil in a frying pan over medium-high heat
Heat vegetable oil in a frying pan over medium-high heat. There should be enough oil for shallow frying, not deep frying.
Step 6 · Dip each tempeh slice into the batter
Dip each tempeh slice into the batter, ensuring it is well coated, then place it into the hot oil. Fry for about 1-2 minutes per side until the batter is set but not overly browned.
Step 7 · Drain the fried tempeh on paper towels to absorb excess oil
Drain the fried tempeh on paper towels to absorb excess oil. Serve hot, optionally with fresh green chili or sambal.
Why this recipe is healthy
This dish is a healthy choice due to its use of fermented tempeh, which aids digestion and supports gut health. The batter is light and made with rice flour, reducing gluten content and calories. Shallow frying with minimal oil keeps fat content lower, while the inclusion of fresh herbs and spices enhances both nutrition and flavor without added sodium or preservatives.
A note on tradition
Tempe Mendoan is a culinary icon from Central Java, especially the cities of Purwokerto and Banyumas, where it is commonly enjoyed as a late-morning snack with a cup of hot tea or coffee. It is an everyday comfort food rather than a festival dish, often sold by street vendors and in traditional markets. Tempe Mendoan reflects the resourcefulness and creativity of Javanese cuisine, turning humble ingredients into delicious, nourishing fare.