As I noted on my post here, tempe is very popular and traditional food in Indonesia, especially in Java island where I was born and grew up. Tempe always brings my memory back to Indonesia, where I can find tempe easily, either fresh or cooked. Back then, when my mom had a home-based catering business, she always had lots idea what she was going to make for traditional party. One of her favorite’s ingredients was tempe.
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. We eat this by dipping mendoan tempe into sambal kecap. Every person has a different kind of flours to make mendoan tempe, some use mixture rice flour with all purpose flour, some use all purpose flour, some use self-raising flour, and I myself use cake and pastry flour.
500 grams tempeh, cut into 1/2 cm thick
oil for deep frying
1 1/4 cup cake and pastry flour
230 ml cold water
4 Chinese chives (Indonesian: kucai, Chinese: he), finely sliced
Grind into spice
1 1/2 tsp corriander seed
5 cloves garlic
7 cm kencur (also known as kaempferia galangal)
salt as desired
1/4 cup kecap manis (Indonesian sweet soy sauce)
2 tsp fresh lime juice*
bird’s eye chillies (as many as you desire), sliced
*some people don’t add lime juice, I preferably add due to the sweetness and thickness of kecap manis bango’s brand.