Indonesian · PANTRYHOP RECIPE
Tempe Mendoan
25 minutes · 4 servings · vegetarian
Mendoan is a soft, quick-fried tempeh snack from Central Java, usually eaten while still tender inside.
Ingredients
Check you have the quantities below.
- 300 g tempeh, sliced thin
- 3/4 cup rice flour
- 1/2 cup all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 2 spring onions, finely sliced
- 1 cup water
- 3 tablespoons vegetable oil
Let’s make it
- Whisk rice flour, all-purpose flour, garlic, coriander, salt, spring onions, and water into a thin batter.
- Dip each tempeh slice into the batter.
- Heat oil in a skillet over medium heat. Shallow-fry the tempeh for 1 to 2 minutes per side until just crisp at the edges.
- Drain and serve immediately, ideally with sweet soy sauce and sliced chili on the side.
Keep the batter light and the seasoning mild for school-age children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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