Mendoan (Tempeh Fritter)

This side dish came from Banyumas, a small city in Java. Very famous as a Tempeh City in Indonesia.

Tempeh for mendoan is special, the wrap soybean very thin...so, every mendoan is a big square thin tempeh dip in batter, then deep fry.

Mendoan means, half done.....yeah, originally they fry mendoan less than 1 minute. It's okay because the tempeh very thin.

I make my mendoan, completely done and crispy, I cut tempeh thinly.

So, this is it !

Ingredients :

Batter :

- 1/4 C rice flour

- 1/2 C all purpose flour

- 1/4 tsp baking powder

ground spice :

- 3 garlic cloves

- 2 candlenut or macadamia, optional

- 1/2 tsp corriander

- salt and pepper, for taste

- 1/2 tsp onion powder

-water, I never measured the water....just if you look the consistency a bit thinner than thick soup.

- green onion, chopped

- 1 block tempeh, cut thinly and square

- Oil for deep fry

Heat oil in deep fryer or skillet. Mix all batter ingredients, dip tempeh in batter before you fry them..

Put on paper towel after done to absorb the oil.

Enjoy while warm, or you always can bake for 10 minutes in oven or toaster to make them crunchy if you want to eat them later.