Golden fritters have a way of finding your weak spot, especially when they come in the form of irresistible street snacks.
Anything coated in batter and deep-fried can be considered a fritter.
They can be either sweet or savoury, making them an ideal choice for teatime.
Some popular local favourites that come to mind include banana, sweet potato, cassava and breadfruit fritters.
Common across much of South-East Asia, these fritters offer a kind of nostalgic comfort that is hard to resist.
Tempe mendoan, a plant-based delight from Indonesia, is a personal favourite that is not commonly found as hawker fare in Malaysia.
Perhaps that is because blocks of tempeh are not quite as inexpensive as a bunch of bananas!
A Central Javanese speciality from Banyumas, tempe mendoan is made by coating thin slices of the compact soybean cakes in a seasoned batter before briefly frying them until golden.
Unlike the crisp fritters Malaysians are accustomed to, tempe mendoan is deliberately left soft and lightly cooked.
The word mendoan, from the Banyumasan Javanese language of western Central Java, refers to this brief frying method, which gives the batter its characteristic soft texture.
The batter is predominantly made with wheat flour, with a little rice flour added to lend the fritter delicate crispness around the edges.
What sets this Indonesian street food apart from regular calorie-laden snacks is its fragrant, spice-filled batter.
In this recipe, I relied on turmeric for a warm yellow hue and coriander powder for an earthy, peppery lift.
Some cooks also add spring onions to the batter, giving it an extra pop of colour and freshness.
So, if you are craving something deep-fried, consider picking up a couple of blocks of tempeh, which are regarded as a nutritious food, and turning them into a mendoan-styled snack.
At least you can tell yourself that the indulgence comes with a little less guilt.
Tempe mendoan is relished with a spicy sambal or kecap manis for dipping.
Tempe mendoan
Ingredients
4 blocks tempeh (150g each)
2 cups cooking oil
Batter
200g flour
2 tbsp rice flour
2 tsp coriander powder
½ tsp turmeric powder
½ tsp salt
300ml water
1 egg
6 cloves garlic
Kecap manis
5 tbsp sweet soy sauce
3 bulbs shallot
1 Thai red chilli
2 tbsp lime juice
1 or 2 tsp granulated sugar
Directions
In a bowl, combine the wheat flour and rice flour. Add coriander powder, turmeric powder and salt, stirring to combine.
Gradually pour in water, whisking continuously until you have a smooth, lump-free batter.
Crack in the egg and whisk until well incorporated. The egg gives the batter a richer flavour and helps create a fuller coating.
Using a mortar and pestle, pound six cloves of garlic into a smooth pulp. Stir garlic into the batter and set aside.
Cut the tempeh blocks in half, or into your preferred size.
Dip the tempeh pieces into the batter, ensuring they are evenly coated.
Leave them to soak for about five minutes.
Heat enough oil for deep-frying in a pot over medium heat.
Fry the tempeh in small batches, turning occasionally, for about four to five minutes on each side until golden and crisp.
Remove the fried tempeh and drain on paper towels.
Continue frying in small batches to keep the oil temperature steady and ensure an even, crispy coating.
For the dipping sauce or kecap manis, thinly slice shallots and a Thai red chilli. Add more chillies if you prefer extra heat.
In a bowl, combine sweet soy sauce with the sliced shallots, chilli, granulated sugar and a generous squeeze of lime. Stir well.
Dip the deep-fried tempeh into the tangy kecap manis, and enjoy.
