Mendoan Tempe Recipe

If this one food is famous from the Banyumas and Purwokerto areas, you know the language is awkward. Tempe Mendoan is almost the same as usual fried tempe, covered with flour. The difference is the name mendoan, mendoan itself means cooking using a lot of hot oil quickly so that the tempeh is not overcooked.

Now, tempeh is not only available in the Banyumas and Purwokerto areas, you know. almost all areas of Central Java there is this one food. Even in most angkringan that sell fried foods there must be tempe mendoan. So far, now tempeh which is fried in flour but until it is crispy is also called mendoan.

Ingredients Needed In Making The Original Purwokerto Tempe Mendoan Recipe which is Savory and Crispy

1 tablespoon rice flour

250 grams of wheat flour medium protein

400 ml water

10 pieces of tempe mendoan purwokerto, thinly sliced wide (you can also use regular tempeh)

2 spring onions (finely sliced )

enough oil (for frying)

Fine spices for easy and tender tempe mendoan

1 cm kencur

2 cloves of garlic

3/4 tsp coriander

1 tsp seasoning broth powder

salt to taste

Ingredients for spicy soy sauce

1 clove garlic (mashed)

4 pieces of red cayenne pepper (cut into small pieces/mashed)

5 tbsp sweet soy sauce

1/8 tsp salt

How to Make Tempeh Mendoan Tasty, Crispy, and Savory

Combine rice flour, wheat flour, water, and ground spices in one bowl. Stir well.
Add the scallions, mix well again.
Enter the tempeh into it. Wrap tempeh with flour mixture.
Heat the oil, then fry the tempeh until it's half dry, no need to dry.
Lift and drain for a moment.

If you can, use a special Mendoan tempe that is ready to be fried, such as Tempe Purwokerto. However, finding this purwokerto tempe is a bit difficult, so you can use thick board tempe which is usually sold in the market. The goal is to easily slice thin :-).
To make the tempe mendonya crispier, add 1 tablespoon of rice flour or cornstarch.
For the flour, use medium protein flour.
It will be even more exciting if the tempe mendo is added with sliced scallions in the dough. hihi..
The original tempe mendoan recipe from Purwokerto uses kencur. But if you don't want to use it, you can skip it because the results are also delicious without kencur.