← Nouns Cooking · Indonesian & Filipino

Ingredients

• 300 g Tempeh, cut into 4–5 mm slices
• 100 g plain flour
• 2 tbsp Rice flour
• ½ tsp Baking powder
• 1 tsp Ground coriander
• ¼ tsp Ground turmeric
• 1 clove Garlic, grated
• 1 tsp Salt
• 2 Spring onion, thinly sliced
• 175 ml ice-cold water
• oil, for frying
• 4 tbsp Kecap manis (sweet soy)
• 2 bird's eye chillies, thinly sliced

Method

1. Whisk the flours, baking powder, coriander, turmeric, garlic and salt with the cold water into a batter about as thick as double cream. Stir in the spring onions.
2. Stir the kecap manis and sliced chillies together in a small bowl for dipping.
3. Heat 2 cm of oil in a frying pan to 170°C (340°F). Dip each tempeh slice so it is fully coated and let the excess drip back.
4. Fry a few at a time for 1–2 min per side, just until the batter is set and pale gold; mendoan means half-cooked, so it should stay soft and floppy rather than crunchy.
5. Drain on kitchen paper and eat hot with the dip.

Tips

• Want them crisp? Fry for 2 min longer per side; that version is called tempe goreng tepung.
• Kecap manis and plain flour both contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest What To Cook Today