Recipe for Tempeh Mendoan from Indonesia

Tempeh mendoan is not only popular in Indonesia, where the dish comes from. In this country, too, more and more vegetarian or vegan restaurants are offering the treat.

With this recipe, Tempeh Mendoan can also be made at home.

Some of you may have heard of tempeh. This is a product made from fermented soybeans that has been hailed as a “superfood” for some time. However, Tempeh Mendoan does not taste all that healthy. This is due to the second part of the name – Mendoan. That’s Indonesian for something that always works when cooking: breading.

The snack tastes best with a peanut dip or kecap manis, an Indonesian soy sauce. But Tempeh Medoan is also often served as an accompaniment to rice dishes in Indonesia. The specialty was invented on the island of Java, the left neighbor of the holiday island of Bali.

You can buy tempeh in organic or Asian markets in this country. Preparation is often a challenge. That’s why we make it easy for you and not only reveal a recipe, but also give step-by-step instructions in the video, with which Tempeh Mendoan is guaranteed to work at home too.

Tempeh Mendoan Recipe

Ingredients (as a snack for 4 people)

1 block of tempeh
3 spring onions
5 shallots
4 cloves of garlic
1 teaspoon coriander powder
1 teaspoon turmeric
5 tablespoons flour
5 tablespoons rice flour
1 teaspoon baking powder

preparation

Dice shallots, ginger and garlic. Then mix together with turmeric and 100 milliliters of water.

Slice the tempeh. Mix the rice flour, flour and baking powder together and add a pinch of salt. Then mix with the shallot-turmeric mix. If necessary, some water can be stirred in. Then add the spring onions.

Heat a lot of oil in a pan. Cover the tempeh with the breading and fry.

Serve with peanut dip and enjoy.