Mendoan
Get ready to savor the irresistible flavors of Mendoan, a beloved Indonesian fried tempeh dish that combines crispy and soft textures with aromatic spices. Thinly sliced tempeh is coated in a rich batter made from all-purpose flour, rice flour, and a tantalizing blend of turmeric, coriander, garlic, and shallots, creating a mouthwatering combination that's perfect for any snack or appetizer platter. Fresh spring onions add a pop of color and a hint of freshness, while the shallow frying technique ensures the batter remains delicate and golden. Best served warm with chili soy sauce or sambal for dipping, Mendoan is a crowd-pleaser that showcases the authentic taste of Indonesia in every bite. Whether you're looking for a vegetarian treat or exploring traditional Indonesian recipes, this quick and easy dish will leave you craving more!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 300 grams tempeh
- 100 grams all-purpose flour
- 50 grams rice flour
- 1 teaspoon coriander powder
- 3 cloves garlic, minced
- 2 shallots shallots, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 200 milliliters water
- 500 milliliters vegetable oil
- 2 stalks spring onions, finely sliced
Instructions
Slice the tempeh into thin rectangular pieces, approximately 0.5 cm thick.
In a mixing bowl, combine the all-purpose flour, rice flour, coriander powder, minced garlic, chopped shallots, turmeric powder, and salt.
Gradually add the water to the dry ingredients, stirring constantly to form a smooth and thick batter. The consistency should be similar to pancake batter.
Stir in the sliced spring onions into the batter, ensuring they are evenly distributed.
Heat the vegetable oil in a deep frying pan over medium heat.
Once the oil is hot, dip each piece of tempeh into the batter, ensuring it is fully coated.
Carefully place the battered tempeh into the hot oil. Fry a few pieces at a time, ensuring not to overcrowd the pan.
Fry the tempeh for about 2-3 minutes on each side, or until the batter is cooked but still soft, with a light golden color.
Remove the mendoan from the oil and drain on paper towels to remove excess oil.
Serve the mendoan warm with a side of chili soy sauce or sambal for dipping.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 71.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 2.2 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
