Mendoan tempe is very popular in Indonesia as appetizer or snack. It’s easy to get mendoan tempe at kaki limas vendor or warungs. The kaki lima is a pedestrian sidewalk where vendors sell their food from carts to passersby. They often cook the meals for customers upon request. A warung is an open-air eatery which has few benches or just a bench.
A word mendoan is from Banyumas dialect, one of some dialects in Javanese. It means under-cooked or not hard or limp. That is why to make this mendoan need lots hot oil and quick-cooked technique.
|Category:||Appetizers & Snacks|
200 grams tempeh, cut into 1/2 cm thick
oil for deep frying
150 ml water
2 cloves garlic, grated
1/2 tsp salt
1 1/4 cup all purpose flour
230 ml cold water
2 green onions, finely sliced
Ground Spices for Batter
3/4 tsp corriander seed
5 cloves garlic
4 cm lesser galangal ( I don’t have any lesser galangal at that time, I added ground turmeric instead)
salt as desired
- Combine tempeh with water, grated garlic and salt. Flip them over a couple of times to spread. Marinate for 10 minutes. Remove and drain.
- Combine cold water with ground spices. Add flour and whisk quickly. Dip gently the tempeh slices into batter. Deep fried in hot oil until it turn golden brown and cooked through.