Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, (leek) tempe/ tempeh mendoan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
(Leek) Tempe/ Tempeh Mendoan is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. (Leek) Tempe/ Tempeh Mendoan is something which I’ve loved my entire life.
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. Tempeh mendoan originates from the city of Purwokerto in Central Java, Indonesia.
To begin with this recipe, we have to prepare a few ingredients. You can have (leek) tempe/ tempeh mendoan using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make (Leek) Tempe/ Tempeh Mendoan:
- Get 200 g tempeh, sliced as thin as possible
- Take Leeks, chopped, about 1 finger long (originally spring onions)
- Take 5 cloves garlic
- Make ready 1/2 medium onion chopped (traditionally called for shallots)
- Get 6 tbsp self rising flour
- Take 6 tbsp rice flour
- Prepare 300 ml(?) vegetable oil
- Get 1 tsp Salt (or to taste?)
- Prepare 1/4 tsp sugar
- Take 1/2 tsp pepper (or to taste?)
- Get 1 tsp coriander powder
- Make ready 1 tsp turmeric
- Take 1 tsp galangal paste
- Get 150 ml(?) Water
- Prepare Sweet soy sauce +chopped chillies as garnish
Cut the tempeh veeeeery thin, while you do that, you can heated the oil at the frying pan. Tempe Mendoan is a kind of tempeh cooking that is made from thin tempeh, fried with flour so as to taste deliciously piquant. Traditionally in the Banyumas territory, tempe mendoan was made from thin, wide tempeh, one or two sheets cooked at a time. However, tempe mendoan also could be made from normal tempeh that was sliced very thin but wide.
Instructions to make (Leek) Tempe/ Tempeh Mendoan:
- Mince garlic and onion, mix with salt, pepper, and all the ingredients other than the leeks, flour, and tempeh, with mortar and pestle/food processor if you have them
- Mix the spices into the flour mixture, add chopped leeks. Add water until the batter is runny but doesn't drip if you try dropping it from your spoon.
- Heat the oil on your wok, check whether they are hot enough by dropping some batter and they bubble.
- Coat tempeh slices with the batter, ensure that each slice has enough leeks on both sides, fry until yellow brown.
- Eat as snacks or with steamed rice, wide a side of soy sauce or you can try my way I guess (with some cheese but definitely far from traditional)
- S
Traditionally in the Banyumas territory, tempe mendoan was made from thin, wide tempeh, one or two sheets cooked at a time. However, tempe mendoan also could be made from normal tempeh that was sliced very thin but wide. 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. Mendoan tempeh is served in hot conditions accompanied by cayenne or soy sauce.
So that is going to wrap this up for this special food (leek) tempe/ tempeh mendoan recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
