Tempe Mendoan

These fried tempeh fritters are coated in rice flour and are called as Mendoan. One of my favorite fritter to buy at street vendors while living in Central Java

The Javanese would slice the tempeh super thin to make Mendoan, but I don’t as I see how it would soak too much oil while frying should you slice the tempeh super thin. If you can get a hold of fresh tempeh, it is best for the fritters, rather than frozen tempeh. I make my own tempeh, so result obviously close to authentic Mendoan (not too authentic as I did not slice them super thin!).

Here is the recipe

• 1 block of tempeh, sliced (thin if you like it like the real Javanese would do)
• 2 green onion, sliced
• 250 ml (up to 300 ml)
• 8 tbsp all purpose flour
• 4 tbsp rice flour
  
  Spices
• 4 candlenuts (there is no subs to these. I tried with Brazil nuts, not the same flavor) – available online or try Chinatown!
• 3 garlic
• 1 tsp ground coriander
• a pinch of white pepper powder
• salt to taste and all purpose seasoning to taste (such as Vegeta brand or Royco if you are in Indonesia)
• Combine dry ingredients and spices, stir in water and green onion
• Heat enough cooking oil on medium heat
• Coat tempeh slices generously in the mixture and fry, turning once (so it won’t soak too much oil)
• Drain on paper towel and serve warm

So good, seriously, but I love fritters, and do not really mind fried stuff, although yes, I would love it when they are not too soaked hahah

Thanks for looking!

Print Recipe

Tempe Mendoan

Servings: 0

Ingredients

• 1 block of tempeh sliced (thin if you like it like the real Javanese would do)
• 2 green onion sliced
• 250 ml up to 300 ml
• 8 tbsp all purpose flour
• 4 tbsp rice flour

Spices

• 4 candlenuts there is no subs to these. I tried with Brazil nuts, not the same flavor – available online or try Chinatown!
• 3 garlic
• 1 tsp ground coriander
• a pinch of white pepper powder
• salt to taste and all purpose seasoning to taste such as Vegeta brand or Royco if you are in Indonesia

Instructions

• Combine dry ingredients and spices, stir in water and green onion
• Heat enough cooking oil on medium heat
• Coat tempeh slices generously in the mixture and fry, turning once (so it won’t soak too much oil)
• Drain on paper towel and serve warm