Things to know about Tempe Mendoan Purwokerto Recipe
The Indonesian Traditional Crispy Fried Tempeh is a dish that originated in the city of Purwokerto in Central Java. It is a variation of the local “gorengan” that used tempeh—a fermented soy bean product—as its main ingredient. The term “mendoan” is derived from the local language which translates into “cooking with hot oil in a short time”. Another translation of the word “mendo” is half cooked.
This dish is commonly sold by hawkers as street food and is usually served with a special dipping sauce called “sambal kecap” or sweet-and-spicy soy sauce dip. This is the type of dish you will love to enjoy as a snack while watching your favorite TV series.
Savory Indonesian Traditional Fried Tempeh from Purwokerto. Authentic Recipe of Tempe Mendoan Purwokerto.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 board Tempeh
- 150 grams (5.29 oz) All Purpose Flour – Plain Flour
- 50 grams (1.76 oz) Rice Flour
- 2 sticks Scallion
- 2 pcs Kaffir Lime Leaf
- 250 ml (8.45 floz) Water
- Vegetable Oil As needed
- 3 cloves Garlic
- 2 cloves Shallot Onion
- 1 tsp Fresh Coriander
- 1 tsp White Peppercorn
- 2 tsp Salt
- 5 tbsp Indonesian Sweet Soy Sauce – Kecap Manis
- 2 pcs Fresh Cayenne Chili Pepper
- 1 pc Red Chili Pepper
- 1 tbsp Key Lime Juice
- Into a heated non-stick pan, add the white peppercorn and the coriander and roast until fragrant.
- Prepare the blended ingredients and place it in a spice-grinder or food processor, blend until a smooth consistency.
Batter and Tempeh
- Slice the tempeh into thin slices, about 0.5-1 inches (1.5-2 centimeters).
- Into a large mixing bowl, combine the all-purpose flour, rice flour, scallions (thinly sliced), and kaffir lime leaves (thinly sliced) and mix well.
- Add water little by little until you reach the desired consistency, which is similar to that of a watery sauce.
- Add the blended spices and mix well.
- Then, prepare a large deep-frying pan and fill it with enough oil to submerge the tempeh fully. Bring the oil to around 175C or 350F.
- Coat the tempeh slices evenly, and drop them into the hot oil. Fry it until dry and yellow, flip once, and strain. Do this for all the tempeh slices
- Slice the chili peppers and cayenne peppers.
- In a small bowl, add the peppers, sweet soy sauce, and key lime juice.
- The tempeh mendoan and sambal kecap is ready to be served.
The Tempeh Mendoan can be served on its own or together with other dishes as a side dish, like Soto.
— Specific Atributes of This Recipe:
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