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.
Source and licence
"Tempe Mendoan I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tempe_Mendoan_I, revision 4514346), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tempe_Mendoan_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514346
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Combine rice flour, wheat flour, garlic, shallot, coriander, pepper, salt, water, and green onion to make a thin batter.
- Dip each piece of tempeh into the batter, and coat entirely.
- Warm the oil in a frying pan, and put it on the stove until hot. Put each piece of coated tempeh into hot oil.
- Fry the tempeh until hardened and well done. Don't wait until it becomes yellow and crispy.
- Remove the tempeh from the oil, letting the oil drip from the tempeh so that there is not much oil on it.
- Serve tempeh with soy bean sauce and sliced small chilies.