Mendoan Recipe

Mendoan is a popular Indonesian snack made from thinly sliced tempeh coated in seasoned batter and deep-fried briefly. Its name comes from the Banyumas dialect, meaning "undercooked," giving it its signature soft texture. Here’s how you can make mendoan at home:

Ingredients:

200 grams of tempeh, thinly sliced

100 grams of all-purpose flour

2 tablespoons of rice flour (optional, for added crispiness)

150 ml of water

2 scallions, thinly sliced

Cooking oil for frying

Seasoning for the Batter:

3 cloves of garlic, minced

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon salt (or to taste)

1/2 teaspoon chicken or vegetable stock powder (optional)

Instructions:

1. Prepare the Batter:

In a mixing bowl, combine all-purpose flour, rice flour, garlic, coriander powder, turmeric powder, and salt. Gradually add water while stirring until the batter reaches a slightly thick consistency. Add sliced scallions and mix well.

2. Coat the Tempeh:

Dip each slice of tempeh into the batter, ensuring it is evenly coated.

3. Heat the Oil:

Heat a generous amount of cooking oil in a deep frying pan over medium heat.

4. Fry the Tempeh:

Fry the coated tempeh for about 1-2 minutes on each side or until the batter sets but remains soft. Mendoan is traditionally not fried until crispy. Remove from the oil and drain on a paper towel.

5. Serve:

Serve mendoan warm with a dipping sauce made of sweet soy sauce mixed with chopped chilies or sambal.

Tips;

For authenticity, use fresh tempeh and fry in small batches to maintain consistent temperature.

If you prefer crispier mendoan, fry slightly longer, but it won’t have the traditional textur

Enjoy this savory and aromatic snack as a side dish or with tea for a cozy Indonesian experience!