Javanese battered tempeh with spring onion (Tempe mendoan)

1. Slice the tempeh into large, thin (5 mm) slices.

2. Pound the coriander seeds and garlic in a mortar with the salt and turmeric to a paste.

3. Mix the rice flour and wheat flour with the spice paste and stir in the water to a thick pancake-batter consistency; add the sliced spring onions.

4. Heat the oil in a frying pan to 170 °C; dip the tempeh slices in the batter and fry for only 1-1½ minutes per side – mendoan stays soft and floppy, not crisp.

5. Drain on kitchen paper.

6. Serve warm with sliced chillies in kecap manis.

Tip: Central Java's (Banyumas) favourite street snack; "mendo" means half-cooked. If you prefer it crisp, fry for 2-3 minutes – then it becomes tempe goreng tepung.