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.
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