Indonesian Tempeh Mendoan
Indonesian Tempeh Mendoan

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, indonesian tempeh mendoan. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Indonesian Tempeh Mendoan is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Indonesian Tempeh Mendoan is something that I have loved my whole life. They are nice and they look fantastic.

Great recipe for Indonesian Tempeh Mendoan. Tempeh itself is a soy product made from fermented soybean. Mendoan = cooking method which means " half cooked". It is half cooked so people can shorten the cooking time, to serve it immediately without waiting to be fully cooked and extra dry.

To get started with this particular recipe, we have to prepare a few components. You can have indonesian tempeh mendoan using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Indonesian Tempeh Mendoan:
  1. Take 6 tbsp plain flour
  2. Take 2 tbsp rice flour
  3. Make ready 200 gr tempeh
  4. Get 2 spring onions
  5. Prepare Salt and pepper
  6. Take Coriander powder
  7. Make ready Garlic powder
  8. Prepare 1 tsp turmeric powder (optional)
  9. Make ready Water
  10. Take Oil to fry
  11. Prepare Sauce
  12. Prepare Sweet soy sauce (Kecap manis)
  13. Get Chopped green or bird eye red chillies
  14. Make ready Drops lemon juice

Add beaten egg, scallions and coconut milk. Dip tempeh in batter, fry until half-dry (still white - no need to fry until crispy). Tempeh mendoan originates from the city of Purwokerto in Central Java, Indonesia. Most people consider tempeh mendoan as a snack, and is one of the more popular Indonesian street food, for good reason.

Instructions to make Indonesian Tempeh Mendoan:
  1. Mix plain and rice flour, including all spices powder with salt and pepper to your likeness.
  2. Chop spring onions, mix it into flour mixture and add some water. You want the batter to not be too thick or too watery, just like pancake batter.
  3. Cut tempeh thinly. It’s better to use a big tempeh as it turn out prettier but I could not find it in my area, so this is the small version.
  4. Preheat some oil. You don’t need to deep fry, so cover enough the bottom of frying pan just enough to fry the tempeh. Fry until the batter looks cooked !
  5. Serves Tempeh Mendoan with a mix of sweet soy sauce, drops of lemon juice and chopped chillies. Enjoy :)

Tempeh mendoan originates from the city of Purwokerto in Central Java, Indonesia. Most people consider tempeh mendoan as a snack, and is one of the more popular Indonesian street food, for good reason. Imagine tempeh, coated with a layer of spiced batter, and deep-fried in hot oil until it develops a crispy, crunchy, and super savory skin. A word mendoan is from Banyumas dialect, one of some dialects in Javanese. It means under-cooked or not hard or limp.

So that’s going to wrap this up for this special food indonesian tempeh mendoan recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!