014e Tempe in Deep Fried Batter (Tempe Mendoan)



400 grams Tempe (fermented soybean cake) sliced into 1.5cm strips

100 ml Coconut milk

2 pcs Kaffir lime leaf finely chopped

50 grams Flour

25 grams Rice Flour

200 ml Vegetable oil for deep frying

3 pcs Candlenuts

2 clove Garlic peeled

1/2 tsp. Coriander seeds

1/2 tsp. Salt to taste

1 cm Kencur (aromatic white ginger ) lesser galangal, peeled


Slice the tempe in thin 1,5 cm thick. Set aside.

Make a rough paste out of all the ingredients either with mortar and pestle or food processor. Mix the spice-paste together with the coconut milk and lime leaf. Add the rice flour and flour and blend till smooth.

Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp. Serve with sweet sour sauce or salty soya with sliced bird eye chili.


Make sure that the oil is not too hot, otherwise the batter and the tempe will not be done at the same time.