Tempe mendoan is a fried battered tempeh that is made from the thin and wide shape of tempeh. Here in Indonesia, you can easily find raw thin tempeh for making tempe mendoan sell in the traditional market, they usually wrapped with banana leaves. The battered tempe then briefly cooked in hot oil until half-cooked. This technique makes the fried tempe still soft and still partially raw on the inside.
- 6 slices tempeh mendoan
- 1 cup all-purpose flour
- 1/2 tsp coriander powder
- 1/3 cup water
- a pinch of salt and pepper
- 1/4 cup chopped green onion
- 1 small shallot, sliced thinly
- 2 bird’s eye chilies, sliced thinly
- 2 heaping tablespoons kecap manis
- 1 teaspoon lime juice
- Mix all the dipping sauce ingredients in a small bowl, set aside.
- Put all-purpose flour in a large bowl, add coriander powder, salt, and pepper. Gradually pour in the water, and mix until the batter is smooth and no lump. Add chopped green onion, mix well.
- Preheat the oil in a frying pan. Dip the sliced tempeh in the batter then fried until the batter is just set, about 3 minutes.
- Drain the tempe on a kitchen towel and serve it immediately with dipping sauce.