 |
|
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.
_____ |