Tempe Mendoan is a culinary specialty of Central Java. The word "mendo" in Banyumas means half-cooked. Initially, I was very curious about why this specialty made from tempeh was called "tempe mendoan," which made me interested in finding out.
Tempe Mendoan is not only delicious, but also tells a story of the love and culture of each person who makes it. Tempe mendoan has a unique journey from a simple dish to a local culinary symbol. Here are the ingredients and how to make it.
Ingredients:
🔹1 block of tempeh.
🔹1/2 teaspoon ground coriander.
🔹1/2 teaspoon ground turmeric.
🔹1/2 teaspoon garlic powder.
🔹300 grams of wheat flour.
🔹100 grams of tapioca flour.
🔹3 soup leaves.
🔹Sufficient cooking oil.
How to Make:
🔹 Thinly slice the tempeh.
🔹 Thinly slice the sop leaves.
🔹 Place the flour and tapioca flour in a large bowl.
🔹 Add the ground coriander, garlic powder, and turmeric powder.
🔹 Add the sop leaves.
🔹 Add a little water to mix the flour; it shouldn't be too runny or too thick.
🔹 Add 1/2 teaspoon of salt and stir the mixture.
🔹 Dip the tempeh evenly into the flour mixture.
🔹 Heat the oil and fry the tempeh until golden brown.
🔹 Prepare and serve.
