Tempe Mendoan. Tempeh mendoan originates from the city of Purwokerto in Central Java, Indonesia. Most people consider tempeh mendoan as a snack, and is one of the more popular Indonesian street food, for good reason. Imagine tempeh, coated with a layer of spiced batter, and deep-fried in hot oil until it develops a crispy, crunchy, and super savory skin.
You can cook Tempe Mendoan using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Tempe Mendoan
- Prepare 6 papan of tempe.
- You need secukupnya of Tepung terigu.
- You need secukupnya of Daun bawang.
- Prepare 3 siung of Bawang putih.
- You need secukupnya of Ketumbar.
- Prepare of Garam.
- It’s of Kencur.
- You need of Kunyit.
- Prepare of Minyak.
However, tempe mendoan also could be made from normal tempeh that was sliced very thin but wide. Kamu bisa mencoba mengikuti resep tempe mendoan dari buku Aroma Rasa Kuliner Indonesia: Sajian Tahu & Tempe karya Lilly T. Erwin terbitan Gramedia Pustaka Utama berikut. The word mendoan comes from the Banyumasan language word Mendo which means half-cooked or mushy; mendoan means cooking with much hot oil quickly so the cooking is not properly completed.
Tempe Mendoan step by step
Haluskan bawang putih, ketumbar, kunyit dan kencur.
Campur dengan tepung basah, garam, daun bawang dan terakhir masukkan tempe.
Panaskan minyak dan goreng tempenya.
Tempe siap di hidangkan dengan (saya pakai cabe rawit ulek dg bawang putih, campur dg kecap manis).
Mendoan is often made of Tempeh and tofu. See also Tempe Mendoan; Tempeh kering. Also known as kering tempeh (lit: "dry tempeh"), or sambal goreng tempeh if mixed with plenty of hot and spicy sambal chili pepper sauce. It is a crispy, sweet and spicy, fried tempeh. Tempe mendoan memang paling lezat jika dinikmati ketika masih panas dengan dilengkapi cabai rawit dan kecap manis atau sambal kecap.
