Tempe Mendoan
Photo: Sakurai Midori, CC BY-SA 3.0
Tempe mendoan is thin, wide tempeh in a seasoned rice flour batter, fried briefly so it stays soft. It comes from the Banyumas area of Indonesia, where one or two broad sheets are cooked at a time. The batter carries garlic, shallot, coriander, white pepper and green onion, so the coating is as flavorful as the tempeh. Pull the pieces from the oil before they crisp, then dip them in soy sauce with chilies.
Instructions
Mix the rice flour, wheat flour, garlic, shallot, coriander, white pepper, salt, water and green onion into a thin batter.
Dip each piece of tempeh into the batter so that it is coated all over.
Heat the oil in a frying pan on the stove until hot, then lay the coated tempeh in the oil piece by piece.
Fry the tempeh until the coating has set and the tempeh is cooked through. Take it out before it turns yellow and crisp, since mendoan is meant to stay soft.
Lift the pieces out of the oil and let the excess drip off so they are not greasy.
Serve the tempeh with soy bean sauce and sliced small chilies.
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