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Soy and legumes from Malang, East Java, Indonesia
Mendol is a fried patty from Malang made from tempeh left to over-ferment. The tempeh is kept past ripe for a few days until bacteria take over from the mould and it turns soft and dark; it is then mashed coarsely with a spice paste of kencur, garlic and shallot, shaped into ovals and deep-fried.
| Over-ripe soybean tempeh | [WP-id] |
| Spice paste of kencur, garlic, shallot, coriander, makrut lime leaf, chilli, salt and sugar | Ground in a stone mortar[WP-id] |
| Starter | Once the tempeh's own mould growth declines, bacterial fermentation takes over the over-fermentation [I3L-thesis]. |
Total time across the recorded steps: 5 days
What changes: Tempeh is left past ripe until it softens and darkens
Output: tempe semangit.
Microbes at work in this step
the mould declines and bacteria take over; protein breakdown releases ammonia, which raises the pH
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mendol is a fried patty from Malang made from tempeh left to over-ferment. The tempeh is kept past ripe for a few days until bacteria take over from the mould and it turns soft and dark; it is then mashed coarsely with a spice paste of kencur, garlic and shallot, shaped into ovals and deep-fried. Made in 4 steps over 5 days. The longest step, let the tempeh over-ferment, takes 5 days (Astawan M 2025) and runs at 28–30 °C (Astawan M 2025). Rhizopus spp. does most of the fermenting.
| Main step | 5 daysReported[Narra2025][I3L-thesis] | Let the tempeh over-ferment |
|---|---|---|
| Temperature | 28–30 °CReported[Narra2025] | Let the tempeh over-ferment |
Mendol uses tempeh deliberately kept past ripe and fries it in spiced patties. Fresh tempeh is eaten after about two days, before the mould declines.
Over-fermentation at home is uncontrolled, so the product varies [I3L-thesis]. Frying cooks the patties through. The sources set no numerical limit.
Every number is labelled with how it is known. How this atlas is made
Indonesian Wikipedia, citing no source for it, says Malang people made mendol in Dutch colonial times in imitation of the Dutch minced-meat perkedel, and that the name comes from the Malang Javanese word for a round lump [WP-id]. In Javanese-Indonesian cooking, semangit and bosok tempeh are often used as natural seasonings [Narra2025].
