Half-fried Tempeh (MENDOAN TEMPE). Tempeh or tempe is a traditional Indonesian soy product that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. MENDOAN in Banyumasan language, "mendo" means half-cooked or mushy. Half-fried Tempeh (MENDOAN TEMPE)

You can have Half-fried Tempeh (MENDOAN TEMPE) using 22 ingredients and 4 steps. Here is how you cook it.

Ingredients of Half-fried Tempeh (MENDOAN TEMPE)
  1. You need 500 gr of tempeh (10 pieces of tempeh), thinly sliced into wide pieces.
  2. It’s 3 of scallions, thinly sliced.
  3. Prepare 1 of egg.
  4. Prepare 250 gr of flour (low protein).
  5. It’s 50 gr of rice flour.
  6. Prepare 1 tbsp of tapioca flour.
  7. It’s 30 ml of thick coconut milk.
  8. It’s 350 ml of water.
  9. You need of The oil for frying.
  10. You need of GROUND SPICES.
  11. You need 4 cloves of garlic.
  12. It’s 2 pcs of shallots.
  13. It’s 1 tsp of coriander, toasted.
  14. It’s 1 cm of kencur.
  15. You need 1/4 tsp of broth powder (chicken flavor).
  16. You need 1/2 tsp of pepper.
  17. You need 1 1/2 tsp of salt.
  18. It’s of SOY SAUCE (mix).
  19. It’s 5 tbsp (75 ml) of soy sauce.
  20. It’s 1 clove of garlic (crushed).
  21. It’s 7 of red chilis, thinly sliced.
  22. It’s 1 pinch of salt (to taste).

Fry tempeh in hot oil for awhile, just until the batter cooked through. Lift tempeh from the wok before the batter become dries & crispy; drain them. Wrap tempeh with banana leaf for awhile while they are still piping hot. The leaf will impart a subtle flavor/aroma to the tempeh.

Half-fried Tempeh (MENDOAN TEMPE) instructions

  1. Mix all the ingredients for soy sauce, mix well and set aside..

  2. Stir flour (wheat + rice + tapioca), water and ground spices. Add beaten egg, scallions and coconut milk..

  3. Dip tempeh in batter, fry until half-dry (still white - no need to fry until crispy). Remove and drain..

  4. Serve with soy sauce..

Serve tempeh while it`s still. (Tempe mendoan). Tempeh mendoan is a variety of fried tempeh that hails from Purwokerto. Thin slices of tempeh—fermented soybean product—are dipped in batter that is enriched with ground coriander, sliced scallions, and garlic before they are deep-fried. Tempe Mendoan is a kind of tempeh cooking that is made from thin tempeh, fried with flour so as to taste deliciously piquant. Traditionally in the Banyumas territory, tempe mendoan was made from thin, wide tempeh, one or two sheets cooked at a time.