Step-by-Step Guide to Make Favorite Half-fried Tempeh (MENDOAN TEMPE)

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Half-fried Tempeh (MENDOAN TEMPE). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Half-fried Tempeh (MENDOAN TEMPE), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Half-fried Tempeh (MENDOAN TEMPE) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Half-fried Tempeh (MENDOAN TEMPE) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Half-fried Tempeh (MENDOAN TEMPE) estimated approx 20 mins.

To get started with this recipe, we must prepare a few components. You can cook Half-fried Tempeh (MENDOAN TEMPE) using 22 ingredients and 4 steps. Here is how you can achieve it.

MENDOAN in Banyumasan language, "mendo" means half-cooked or mushy. Mendoan means cooking with hot plenty of hot oil and cooking in a fast time so the dishes are not cooked all the way through. The raw food most often made in mendoan style is tempeh, served hot along with cayenne pepper or soy sauce. Mendoan tempeh can be eaten as a side dish, or snack to accompany a cup of tea or coffee while relaxing. Not only suitable eaten as a snack, tempe mendoan also be a suitable complement eaten with rice or clear broth soup.

Traditionally in Banyumas, tempeh used to cook mendoan style is a kind of wide, thin tempeh --- one or two mendoan tempeh can also be made from ordinary tempeh which is sliced into thin but wide pieces. Mendoan tempeh, is easily found at traditional stalls in the former residencies of Banyumas and Tegal. For Banyumas, travelers buy tempeh mendoan as souvenirs in the Sawangan, Cilacap, Purwokerto and surrounding areas --- which is typical Purwokerto hawker center.

Its unique taste helped this food spread to outside the Banyumas region, to the big cities in Central Java even to Jakarta. This dish can be made regardless of the amount of tempeh or flour, soft mendoan tempeh combined with crisp and fragrant chives makes it very tasty.

There are some fundamental differences between kemul and mendoan tempeh. Mendoan is usually white, originally a typical Banyumas food that has spread to Yogyakarta and surrounding areas. Basic batter used in mendoan usually uses only flour and water mixed with spices like garlic, coriander, salt and flavorings that have been ground. The differences in batter ingredients also result in making kemul tempeh crisp (sometimes tend to be harsh), while mendoan tempeh tends to be soft.

TIPS
 Use thick tempeh blocks that can be easily cut (better, if you have a grain tempeh sheet/unit ). Mendoan Tempeh should be sliced thin to speed up the cooking process in all parts of the tempeh, because thick tempeh would require a longer frying time.

 Use low/moderate protein wheat flour, not the high protein one because it will make the dough tough/clay-like. Using cake flour when making tempeh mendoan will produce a slightly crunchy texture outside and the inside that remains soft.
 Frying mendoan tempeh in hot oil (which is preheated to temperature), is one of the keys to success in the process of making mendoan tempe. Thus, part of the flour that coats the tempeh does not absorb oil. As a result, mendoan tempeh does not get wet by oil.

Ingredients and spices that need to be Get to make Half-fried Tempeh (MENDOAN TEMPE):

1. 500 gr tempeh (10 pieces of tempeh), thinly sliced into wide pieces
2. 3 scallions, thinly sliced
3. 1 egg
4. 250 gr flour (low protein)
5. 50 gr rice flour
6. 1 tbsp tapioca flour
7. 30 ml thick coconut milk
8. 350 ml water
9. The oil for frying
10. GROUND SPICES
11. 4 cloves garlic
12. 2 pcs shallots
13. 1 tsp coriander, toasted
14. 1 cm kencur
15. 1/4 tsp broth powder (chicken flavor)
16. 1/2 tsp pepper
17. 1 1/2 tsp salt
18. SOY SAUCE (mix)
19. 5 tbsp (75 ml) soy sauce
20. 1 clove garlic (crushed)
21. 7 red chilis, thinly sliced
22. 1 pinch salt (to taste)

Steps to make Half-fried Tempeh (MENDOAN TEMPE)

1. Mix all the ingredients for soy sauce, mix well and set aside.
2. Stir flour (wheat + rice + tapioca), water and ground spices. Add beaten egg, scallions and coconut milk.
3. Dip tempeh in batter, fry until half-dry (still white - no need to fry until crispy). Remove and drain.
4. Serve with soy sauce.

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