Tempe Mendoan
Photo: Jeromi Mikhael, CC BY-SA 4.0
Tempe mendoan is a Javanese street snack of thin tempeh slices in a spiced, scallion-flecked batter. This version uses rice flour and tapioca starch instead of wheat flour, so the coating fries up light and crisp rather than heavy. Ground coriander, garlic and galangal season the batter itself, so the tempeh needs no separate marinade. The slices are cut thin, which makes them quick to fry and easy to share, and a small chili alongside adds heat.
Instructions
Stir the rice flour, tapioca starch, ground coriander, ground garlic, ground galangal and salt together in a bowl.
Pour in the water a little at a time, mixing as you go, until the batter is smooth. Stir in the sliced green onion.
Heat cooking oil in a frying pan until it is hot. Dip each slice of tempeh into the batter so it is coated on both sides.
Lower the coated tempeh into the hot oil and fry until it is cooked through. Lift it out of the oil and serve with small chilies on the side.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
