Tempe Mendoan — Central Javanese Lightly Fried Tempeh

Lay the block of tempeh on a cutting board and use a sharp, long knife to cut palm-size slices 3 mm thick. Mendoan depends on this thinness; a thicker slice will not heat through during the brief frying time. If the slices crack, wipe the knife with a damp cloth before each cut.

Sift the rice flour and all-purpose flour into a bowl. Add the salt and ground coriander seed. Crush the garlic in a mortar and add it, then gradually whisk in the water. The batter should be about as thick as buttermilk; a thicker batter will wrap the tempeh in an envelope and hide the delicate, thin appearance of mendoan.

Heat the oil in a wide skillet over medium heat; a drop of batter should sizzle immediately without foaming vigorously. Dip the tempeh slices in the batter, let the excess drip off, and lower them into the oil. Fry each side for one and a half to 2 minutes: the batter should change from matte to pale cream and the edges should curl slightly, but no part should turn dark golden. Lift the slices out with a slotted spoon, drain them on a wire rack for a few seconds, and serve immediately.