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Tempeh Mendoan


Deep-fried tempeh in spiced batter...


Tempeh Mendoan is a traditional snack originated from Java, Indonesia. It is usually sold in street markets or traditional canteens, best served on its own with Kecap Manis, Sambal or chilli. It is also delicious with other dipping sauces such as salsa or tomato ketchup.

Only fresh soy tempeh can be used to make tempeh Mendoan because its consistency allows for it to be sliced thinly, as opposed to pasteurised tempeh which will crumble.

Serves: 4

Cooking Time: 20 mins


  • 400g of Fresh tempeh 

  • 1 tsp coriander seed powder

  • 1/2 tsp white pepper powder

  • 1 garlic clove – minced

  • Half shallot – minced

  • 1/2 tsp sea salt

  • 70g rice flour

  • 50g white flour

  • 2 spring onions chopped

  • 130ml water

  • 1 egg – You can skip this if you are vegan – it will still taste delicious but the colour will be lighter (egg will make it golden brown).

  • Rapeseed or vegetable oil for deep frying - can be done in deep frying pan


  • Slice tempeh thinly about 0.5cm as pictured

  • Mix all ingredient, except tempeh and add water

  • Mix with a whisk until the consistency of a thick pancake-like textured batter

  • Heat oil in the frying pan – make sure it’s hot enough (you can test by put the end of chop stick in the oil and it should bubble)

  • Dip the tempeh slices into the batter and fry in medium heat around 150 Celcius

  • Cook for 3 minutes on each side or until golden brown (if you use egg in your ingredients)


For the kecap manis dipping sauce:

  • Mix 1 shallot thinly chopped, 1 fresh red or green chili (you decide on the heat), 150 ml of kecap manis and a few tbs of water. 

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