Indonesian Tempeh Mendoan Recipe

Mendoan = cooking method which means “half cooked”. It is half cooked so people can shorten the cooking time, to serve it immediately without waiting to be fully cooked and extra dry.

Suits for me!


  • 6 tbsp plain flour
  • 2 tbsp rice flour
  • 200 gr tempeh
  • 2 spring onions
  • Salt and pepper
  • Coriander powder
  • Garlic powder
  • 1 tsp turmeric powder (optional)
  • Water
  • Oil to fry
  • Sauce
  • Sweet soy sauce (Kecap manis)
  • Chopped green or bird eye red chilies
  • Drops lemon juice


    1. Mix plain and rice flour, including all spices powder with salt and pepper to your likeness.
    2. Chop spring onions, mix it into flour mixture and add some water. You want the batter to not be too thick or too watery, just like pancake batter.
    3. Cut tempeh thinly. It’s better to use a big tempeh as it turn out prettier but I could not find it in my area, so this is the small version.
    4. Preheat some oil. You don’t need to deep fry, so cover enough the bottom of frying pan just enough to fry the tempeh. Fry until the batter looks cooked!
    5. Serves Tempeh Mendoan with a mix of sweet soy sauce, drops of lemon juice and chopped chilies. Enjoy :)
Indonesian Tempeh Mendoan Recipe 5 of 5

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