Tempe Mendoan I
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.
- Prep
- 21 min
- Cook
- 29 min
- Total
- 50 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine rice flour, wheat flour, garlic, shallot, coriander, pepper, salt, water, and green onion to make a thin batter.
Procedure
Dip each piece of tempeh into the batter, and coat entirely.
Procedure
Warm the oil in a frying pan, and put it on the stove until hot. Put each piece of coated tempeh into hot oil.
Procedure
Fry the tempeh until hardened and well done. Don't wait until it becomes yellow and crispy.
Procedure
Remove the tempeh from the oil, letting the oil drip from the tempeh so that there is not much oil on it.
Procedure
Serve tempeh with soy bean sauce and sliced small chilies.
Photo: Sakurai Midori · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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