Tempe Mendoan (Battered Tempeh Fritters)

Mendoan comes from Banyumas in Central Java, where tempeh is sliced thin, dipped in an herb-flecked batter, and fried just until golden — deliberately keeping it soft rather than crisp. The name itself means half-cooked, and that tenderness is the point. It is a snack with a cult following, and one taste explains why. In Banyumas, street stalls fry them all afternoon and sell them by the paper cone, and the line never seems to shrink.

Soft, herb-scented fritters with a chili-sweet dip

The batter, flecked with scallions and kaffir lime leaf, turns tender and slightly chewy around the mild, nutty tempeh, with just enough golden edge to satisfy. Dunk it in kecap manis spiked with raw chili for the full experience — sweet, salty, and bright all at once. These disappear as fast as you can fry them, so bring them straight to the table. They are best eaten with your hands, dipped generously, and shared without ceremony.

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Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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