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This classic Indonesian snack is incredibly easy to make and packed with comforting flavors. Thinly sliced tempeh is coated in a smooth batter made with all-purpose flour, coriander powder, and chicken stock powder, then fried until soft and tender. The addition of green onions in the batter adds a subtle aroma and flavor. Serve with sweet soy sauce, shallots, chili, and lime for dipping to complete this delightful dish.
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Mix all-purpose flour, coriander powder, salt, and chicken stock powder in a bowl. Slowly add water while stirring until you get a smooth batter.
Mix the sliced green onions into the batter for added flavor.
Dip each tempeh slice into the batter, ensuring it’s fully coated.
Heat oil in a pan over medium heat. Fry the coated tempeh until the batter is cooked but still soft—about 1-2 minutes per side. Avoid frying until crispy.
Serve with sweet soy sauce, shallots, chili, and lime on the side for dipping.
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Avoid frying the tempeh until crispy to maintain the soft texture characteristic of Tempeh Mendoan.
You can substitute chicken stock powder with vegetable stock powder for a vegetarian version.
Can I make this dish vegetarian?
Yes, you can substitute chicken stock powder with vegetable stock powder.
What type of oil is best for frying?
Use a neutral oil like vegetable or canola oil for frying.
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Stir well before using.
How do I ensure the batter sticks to the tempeh?
Make sure the tempeh slices are dry before dipping them into the batter.
What can I serve alongside Tempeh Mendoan?
Serve it with sweet soy sauce, shallots, chili, and lime for dipping, or pair it with steamed rice for a more filling meal.
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