Cookbook:Tempe Mendoan

Cookbook | Ingredients | Recipes | Cuisine of Indonesia

Tempe Mendoan

Tempe Mendoan is a dish 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. However, tempe mendoan also could be made from normal tempeh that was sliced very thin but wide.

Variation II

Ingredients

• 100 g rice flour
• 1 tbsp wheat flour
• 2 cloves of garlic
• 1 piece shallot, ground
• 1 tsp coriander, ground
• ¼ tsp white pepper, ground
• 2 tsp salt
• 125 ml water
• 2 pieces green onion, thinly sliced
• 300 g tempeh, size 10×15 cm
• ½ ml cooking oil

Procedure

1. Combine rice flour, wheat flour, garlic, shallot, coriander, pepper, salt, water, and green onion to make a thin batter.
2. Dip each piece of tempeh into the batter, and coat entirely.
3. Warm the oil in a frying pan, and put it on the stove until hot. Put each piece of coated tempeh into hot oil.
4. Fry the tempeh until hardened and well done. Don't wait until it becomes yellow and crispy.
5. Remove the tempeh from the oil, letting the oil drip from the tempeh so that there is not much oil on it.
6. Serve tempeh with soy bean sauce and sliced small chilies.

Variation II

Cooked tempe mendoan

Ingredients

For 12 servings:

• 75 g rice flour
• 25 g tapioca starch
• 2 tsp coriander, ground
• 1 piece garlic, ground
• 1 cm greater galingale, ground
• Salt to taste
• 125 ml water
• 3 pieces green onion, sliced
• 250 g tempeh, sliced into pieces 10×6×1 cm

Procedure

1. Combine the rice flour, tapioca starch, coriander, garlic, galangal, and salt.
2. Add water little by little until it forms a smooth batter.
3. Add the sliced green onion.
4. Warm the cooking oil in a frying pan.
5. Dip the tempeh into the batter.
6. Insert the tempeh into the hot oil, and fry it until done.
7. Take it out from the oil and serve it with small chilies.