Tempeh Mendoan, a beloved specialty hailing from Central Java, showcases the culinary prowess of Indonesia. This dish involves delicately dipping thin tempeh slices into a batter made of flour and aromatic spices, followed by a quick frying process to achieve a delightful crispiness on the outside and tender moistness within. It’s worth noting that tempeh is lends a unique texture and flavor profile.
Serves 3-4
Ingredients
- 2 blocks of tempeh (2 x 8 oz. – bought mine at Trader Joe’s)
- 3 spring onions (scallions)
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 3/4 cup water
- 1 teaspoon salt
- 2 teaspoons coriander powder (ketumbar)
- 6 cloves of garlic
- 1/2 tablespoon minced kencur or powder. Available at Indonesian and Thai grocery stores (the Thai name is Krachai powder refers to lesser galangal).
- 1/2 cup sweet soy sauce – Kecap Manis
Method
Cut the tempeh into 1/2-inch slices (finger size)
Finely slice the spring onions
Grind or pound the ingredients for the seasoning paste into a fine paste
Mix the seasoning paste with the water, spring onions, salt, and flour, and blend until it forms a batter
Heat the oil to 375F in a wok or frying pan.
Dip the tempeh slices into the batter
Slide the tempeh into oil and deep-fry for about 3 minutes until golden brown
Drain them well on a paper towel
Serve warm as a snack or as a side dish with rice
For dipping: serve with a mixture of sweet soy sauce and sambal oelek
Alternative ingredients: replace the all-purpose flour with rice flour and substitute the water with coconut milk.
TIP for a crispy and golden exterior:
For achieving extra crispy fried food, a two-step frying process with different temperature ranges is often used. Here’s a general guideline:
First Fry (Lower Temperature):
Temperature: Around 325°F to 350°F (163°C to 177°C)
Duration: Fry the food at this lower temperature first until it’s cooked through or until it reaches the desired level of doneness. This initial frying helps to cook the food evenly without burning the exterior.
Second Fry (Higher Temperature):
Temperature: Around 375°F to 400°F (190°C to 204°C)
Duration: After the first fry, remove the food from the oil and allow it to drain briefly. Then, increase the oil temperature and fry the food again at the higher temperature for a shorter duration. This second fry helps to achieve a crispy and golden exterior.
By using this two-step frying process, you can ensure that your fried food is cooked evenly on the inside while achieving a crispy and golden exterior.
Can’t find Kecap Manis in your grocery store? You can easily make it yourself. Check for the recipe here.
