Mendoan is traditional snack from Banyumas, Central Java. It's literally mean half deep fried tempeh in Javanese dialect. The key for making mendoan is fried the tempeh slices in very hot oil and remove it as soon as possible when the batter is cooked through. This is not a crispy kind of snack. Mendoan kering (crispy mendoan) is modification of mendoan since mostly people prefer crispy frittersIngredients:
1 pack tempeh, thinly sliced
2-3 stalks scallion, finely chopped
1 tsp ground corriander
2 cloves garlic
3 shallots
4 oz rice flour
1 tbsp all purpose flour
1/2 cups water
oil for deep frying
1 tsp salt or as desired
Method:
1 pack tempeh, thinly sliced
2-3 stalks scallion, finely chopped
1 tsp ground corriander
2 cloves garlic
3 shallots
4 oz rice flour
1 tbsp all purpose flour
1/2 cups water
oil for deep frying
1 tsp salt or as desired
Method:
- In a mortar or food processor pound the garlic and shallots.
- Put rice flour, all purpose flour, garlic and shallots paste, scallions, ground corriander, salt and water in a big bowl. Mix and stir well to form medium thick batter.
- Dip tempeh pieces into the batter.
- Heat oil in a large wok or deep fryer. Deep fry the tempeh pieces until golden brown and crispy. Remove from heat and drain well. Serve with sambal kecap manis(sweet soy sauce chili).
by : nanda eka pratiwi
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