Tempe Mendoan:
Chef Pongo’s Tempe Mendoan:
⌛ Prep: 25 mins
🔥 Cook: 15 mins
💡 To get that authentic «Mendo» texture, don’t wait for it to get brown! Pull it out of the oil while the batter is still pale and flexible. It should be a «soft crunch,» not a hard one. 🔊
If you are looking for the ultimate Indonesian comfort snack, look no further than Tempe Mendoan. Unlike the standard thin, bone-dry tempeh chips found elsewhere, Mendoan is a specialty from Banyumas, Central Java, that celebrates a completely different texture.
The name comes from the Javanese word mendo, which means «half-cooked.» This refers to the signature cooking technique: the tempeh is dipped in a rich, spiced rice flour batter and flash-fried in very hot oil. It’s pulled out just as the batter becomes creamy and opaque, but before it turns hard or crunchy.
Ingredients:
- Tempeh: 1 block of high-quality tempeh, sliced into very thin, wide rectangular sheets.
The Flour Base:
- 1 cup all-purpose flour
- 2 tbsp rice flour (for a hint of structure)
- 1 cup water (adjust for a thick, coatable consistency)
The Aromatics:
- 3 or 4 minced cloves of garlic
- 1 tsp of coriander powder
- ½ tsp of turmeric powder
- 2 to 4 stalks green onion, sliced very thinly
- Salt and white pepper to taste.
- vegetable oil
Methods:
- Prepare the Tempeh: Slice your tempeh as thinly as possible without it breaking. In Banyumas, these are often sold in individual thin leaves wrapped in banana paper, but slicing a standard block horizontally works perfectly.
- Whisk the Batter: In a medium bowl, combine the all-purpose flour, rice flour, garlic, coriander, turmeric, salt, and pepper. Slowly whisk in the water until you have a smooth batter. It should be thick enough to cling to the tempeh, similar to heavy cream.
- Fold in the Greens: Stir in the sliced green onions. This adds the essential herbal fragrance and beautiful green flecks to the golden batter.
- The Flash Fry: Heat the oil over medium-high heat. Dip a slice of tempeh into the batter, ensuring both sides are fully coated. Carefully slide it into the hot oil.
- The «Mendo» Finish: Fry for only 1–2 minutes per side. You are looking for the batter to set and turn a pale gold, but do not let it get brown or crunchy. It should remain limp and tender.
- Serve: Drain briefly on paper towels and serve immediately while the steam is still trapped inside the batter.
