Indonesian Tempeh mendoan
Indonesian Tempeh mendoan. Tempeh mendoan is a variety of fried tempeh that hails from Purwokerto. Thin slices of tempeh—fermented soybean product—are dipped in batter that is enriched with ground coriander, sliced scallions, and garlic before they are deep-fried.
This tempeh variety is only shortly fried, creating a crispy outer layer, while the tempeh remains soft and juicy.This tempeh is best served with sambal, other types of chili-based dips, or kecap manis—Indonesian sweet soy sauce.
RECIPE INGREDIENTS
1 block of tempeh
3 spring onions
5 shallots
4 cloves of garlic
1 teaspoon coriander powder
1 teaspoon turmeric
5 tablespoons flour
5 tablespoons rice flour
1 teaspoon baking powder
DIRECTIONS ON HOW TO MAKE INDONESIAN TEMPEH MENDOAH
Chop shallots, ginger and garlic and mix together with turmeric and 100 milliliters of water.
Slice the tempeh. Mix the rice flour, flour and baking powder together and add a pinch of salt. Then mix with the shallot-turmeric mix. If necessary, some water can be stirred in. Add the spring onions.
Heat oil for deep frying in a pan. Cover the tempeh with the breading and fry.Serve with any sauce of choice.
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Indonesian Tempeh mendoan
Ingredients
- 1 block of tempeh
- 3 spring onions
- 5 shallots
- 4 cloves of garlic
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 5 tablespoons flour
- 5 tablespoons rice flour
- 1 teaspoon baking powder
Instructions
- Chop shallots, ginger and garlic and mix together with turmeric and 100 milliliters of water.
- Slice the tempeh. Mix the rice flour, flour and baking powder together and add a pinch of salt. Then mix with the shallot-turmeric mix. If necessary, some water can be stirred in. Add the spring onions.
- Heat oil for deep frying in a pan. Cover the tempeh with the breading and fry.Serve with any sauce of choice.