Cherry & Dennis Helper Habitat
Indonesian Banyumas Tempe Mendoan
印尼班尤馬斯軟炸天貝 Mendoan
Recipe overview
Banyumas mendoan is thin tempeh coated in spring-onion spiced batter and briefly fried until cooked but still soft.
01
Ingredients
Main ingredients
- 300 g thin-sliced tempeh
- 150 g plain flour
- 50 g rice flour
- 250 ml water
- 2 stalks, sliced spring onions
- 2 cloves crushed garlic
- 1 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/2 tsp salt
Pan-frying oil
- 300 ml for shallow frying vegetable oil
02
Tools
- knife
- cutting board
- large bowl
- whisk
- measuring jug
- deep frying pan
- spatula
- draining rack
03
Steps
Step 1
Slice tempeh
Slice tempeh about 5 mm thin so the centre heats through.
Step 2
Measure flours
Measure plain and rice flour into a large bowl.
Step 3
Prepare spices
Crush garlic and measure coriander, turmeric and salt.
Step 4
Mix dry batter
Combine spices and salt with both flours.
Step 5
Add water
Gradually whisk in water for a thin batter that clings to tempeh.
Step 6
Add spring onions
Stir sliced spring onions through the batter.
Step 7
Warm frying oil
Heat oil in a deep frying pan over medium heat, without smoking.
Step 8
Test oil
A drop of batter should bubble gently at once.
Step 9
Coat first slice
Dip a tempeh slice, allowing extra batter to drip away.
Step 10
Fry first side briefly
Place in hot oil until coating sets but is not crisp and brown.
Step 11
Turn and cook through
Turn and fry briefly until tempeh and coating are cooked through but soft.
Step 12
Drain and serve
Lift out and drain; repeat in batches and serve warm, never as hard chips.
Common mistakes
- Batter too thick hides tempeh
- Frying too long makes crisp chips
- Cool oil leaves greasy coating
Tips
The traditional soft finish does not mean uncooked batter or cold tempeh; keep oil moderate.
