Tempe Mendoan And How To Make Mendoan Tempe

How to Make Mendoan Tempe?

How to make tempeh smear with marinade, smooth. Set aside for 15 minutes to allow the flavors to infuse. coating flour: dissolve flour, starch, and rice flour with water, stir until smooth. heat a lot of cooking oil in a frying pan. fry the tempeh for a while (not until dry), remove, drain.

What is the difference between Mendoan and Tempe?

The difference between mendoan tempeh and ordinary tempeh is very easy to see. Tempe mendoan is thin and wrapped in banana or teak leaves with about three or four pieces of tempeh filled. Ordinary tempeh tends to be dense, thick, and large.

What Spices To Make Mendoan?

10 pieces of tempe mendoan purwokerto (you can also use regular tempeh which is thinly sliced) 2 stalks of spring onion (finely sliced) enough oil (for frying) mendoan spices: 1 cm kencur. 2 cloves of garlic. 3/4 teaspoon coriander. 1 teaspoon of powdered broth. salt to taste.

Why is it called Tempe Mendoan?

The word "mendoan" is considered to have come from the Banyumasan language, namely mendo which means half cooked or mushy.

Ingredients

8 pcs Tempe Mendoan (thin tempeh & wrapped in leaves). If you don't have tempe mendoan, you can use regular tempe which is thinly sliced
Right amount of oil

Dyeing Material

100 gr medium protein flour
25 gr Sago Flour
1/2 tsp Salt
1/2 tsp Mushroom Broth
150 ml Water
2 spring onions, finely sliced

Ground spices

3 cloves of Garlic
1/2 tsp Roasted Coriander
1/2 cm Burnt Turmeric
1 cm Kencur

Complementary

Chili sauce, soy sauce
Cayenne pepper

How to make

1. Mix the flour and sago flour. Add the ground spices and water little by little while stirring until the dough is medium thick, not too thick or too runny. Add salt and mushroom stock, mix well. Taste correction. Add the sliced onions, stir to spread.
2. Heat the cooking oil. Dip the mendoan tempeh one by one into the dipping mixture, immediately put it into the frying pan, fry on medium heat until it is cooked evenly and slightly dry (the level of doneness can be adjusted according to taste, if you like it can be half cooked or can also be fried until dry). Lift and drain
Serve Tempe Mendoan while warm is more delicious, with a complement of cayenne pepper or soy sauce.