Tempeh mendoan means thin-sliced tempeh, deep fried with batter. It is a food from Central Java Province, Indonesia. The word “mendo” comes from one of The Javanese dialect (The Banyumasan dialect) which means half cooked or soft cooked tempeh. But not all of tempeh mendoan in Indonesia is half cooked, some region is also make the crispy tempeh mendoan.
Cut the tempeh into thin slices (Usually can be cut to 8 slices, but you can cut it with our own thickness preference).
Combine all the batter ingredients in a mixing bowl, make sure that all the ingredients mixed together without any lumps. Don’t add too much water, so the batter is a bit thick like a pancake mixture.
Heat the oil in frying pan in medium to high heat.
Once the oil is heated enough, dip each slice of tempeh to the batter and deep fry until the color becomes gold brown-ish color.
Lift tempeh from the frying pan and drain the oil in oil strainer.
Arrange the tempeh mendoan on a serving plate and serve immediately when it is still hot.
Notes
The most recommended way to eat tempeh mendoan is dip the mendoan with sweet chilli sauce, with sweet soy sauce (kecap in Indonesian), or bite it together with spicy chili.Please eat it when still hot. It’s also best to eat it together with rice. Or when having a snack time together with tea or coffee.