Javanese Tempeh Mendoan

Javanese Tempeh Mendoan


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About this recipe: Great as appetiser or accompaniment to your rice dish. Tempeh is dipped in spiced batter and deep fried. Serve with chilli dipping sauce.

Suhara Kuala Lumpur, Malaysia

Serves: 4 

  • 1 packet (300g) tempeh, cut into thin rectangular blocks
  • 2 garlic cloves
  • 1 shallot
  • 1 teaspoon coriander powder
  • 1 green onion, sliced thinly
  • 100 g rice flour
  • 1 tablespoon plain flour
  • salt and pepper to taste
  • oil for deep frying

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Pound garlic and shallots in mortar and pestle until fine. Put in bowl, add coriander powder, sliced green onion and add the flours. Pour in water gradually while stirring to make a smooth batter. Season with salt and pepper.
  2. Heat wok with oil until hot. Dip each slice of the tempeh into the batter and lower in hot oil. Deep fry until batter becomes crispy and sets yet the colour is still pale and not dark. Remove from oil and drain on paper towel. Serve with dipping sauce.

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