Mendoan tempe

I was born and raised in the area of origin Mendoan. Regular breakfast with Mendoan, lunch with Mendoan, often with Mendoan dinner in their original places of purwokerto. Where the Purwokerto it? Purwokerto is a city in the district banyumas central Java province in Indonesia.

Mendoan wearing special “tempe” / soybean wide and very thin, so do not need to be sliced. Besides in Purwokerto and around. Mendoan itself comes from the word ‘mendo’, (in english push) that is the language of Banyumas (the dialect used in the region is the language of Banyumas Purwokerto) which means half-baked. Because it is, Mendoan fried soy flour is half-baked.

Thus, there is no dry Mendoan. Dry-fried Mendoan a new confectionery, also typical of Purwokerto, the tempeh chips. Like Mendoan, tempeh chips are made from special soybean wide and thin.

Mendoan and uncooked tempeh chips using eggs, also did not use saffron. Only pecan spice, garlic, coriander and salt. Some traders add flavor.

Flour used was a mixture of rice flour and wheat flour with a ratio between 1:3 to 1: 4, with more flour. Dough was then mixed with leaves, thinly sliced onion.

The key to making Mendoan there are a lot of oil usage and very hot. The contents of oil 2 / 3 of the pan you use, and wait until the oil is very hot before entering Mendoan dough.

Remember Mendoan means half-baked, so it should be removed as soon as the flour is cooked through and not dry or yellow brown. Mendoan best eaten hot, and specifically in Purwokerto I am happy with the scent of banana leaves as Mendoan was eaten at home.

Banana leaves? Shop in Purwokerto usually wrapped in banana leaves, because it is still very hot, the smell of banana leaves will stick / taste in Mendoan it. The smell is only obtained if you buy Mendoan in his native land.

One more thing, Mendoan in Purwokerto not served with soy sauce. Several times I found a recipe Mendoan with soy sauce flavor, but in his native Mendoan only served with chili sauce. In some shops pecel, often enjoyed with spices sprinkled pecel because Mendoan also used as a complement in the region pecel Purwokerto.

Fried tempeh flour are manifold and it was, but only one can be called Mendoan. Fried tempeh flour is wide, thin, pale white and looked (slightly wet).

Right now I will try to show you how to create Mendoan:

* 100 grams of rice flour
* 1 tablespoon wheat flour
* 2 leeks, thinly sliced
* 125 ml water
* 300 grams tempeh, thin irir wide 10 x 15 cm
* Vegetable oil to taste

Seasoning recipe Mendoan:

* 2 cloves garlic
* 1 red onions
* 1 teaspoon coriander
* 2 teaspoons salt

How to make Mendoan:

1. Seasoning Blend Mendoan Tempe.
2. Stir flour blended with spices, green onion and water until blended.
3. Dip each piece of tempeh in a flour batter. Fry in hot oil and lots of dough to mature, but not dry. Lift, drain.
4. Serve.

Take from kangfuad.com