Sunday, 3 September 2017

TEMPE MENDOAN


Is thinly sliced tempeh, dip into batter and quick fry in hot oil. Originated found around Purwokerto and Banyumas, town in the Middle of Java.  But nowadays you may find tempe mendoan almost in every part of Java. Eaten as a snack, or as side dish.
Tempe mendoan may seem like half-cooked, soft-fried tempeh and yellowish pale look.  Unlike common crisp tempeh that dip into batter and then fully deep-fried until golden colour. The main method of medoan is "to cook instantly in very hot oil", that results in product cooked on the outside, but half cooked in the inside, and has soft texture.
Served warm with spicy sweet soy sauce.

Ingredients:
10 thinly sliced of Tempeh

Spices, pounded:
2 cloves garlic
¾ tsp coriander
1 cm lesser galangal
Salt

Mix above spices with:
250 g flour
1 tbsp rice flour
2 stalks of spring onion
1 whole egg beaten
400 ml of light coconut milk (may substitute with water)
or 200 ml of chicken stock + 200 ml of light coconut milk
Oil for quick frying

Method:
One by one dip sliced tempe into mix batter and quick fry into hot oil that prepared before, until half dry.  Remove and drain and ready to serve as side dish or to accompany tea or coffee.

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