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Culinary Tasting, Legendary Tempe Mendoan

Culinary Tasting, Legendary Tempe Mendoan

Tempe mendoan, is a famous and much-loved variant of tempe. Derived from Banyumas, tempe mendoan is a processed food from fermentation or peragian from soybean cake. Tempeh is then covered with seasoning and flour, not forgetting mixed slices of leeks. Then fry briefly in hot oil. Tempeh mendoan is served hot with green cayenne pepper and or sweet soy sauce sambal. As tempeh tends to be a side dish eat while praying more as a snack. The taste is almost the same as tempeh in general, but thinner with a raw material thickness of about 3 inches. The texture is not krispi but rather more tender and chewy than the flour dough fried half-cooked. But behind its unique characteristic, it is not without reason tempe mendoan fried half-cooked. 

this is a recipe for how to make tempeh mendoan:


  • 1 medium size tempeh board (cut to taste)
  • 1 1/2 cups flour (my blue triangle)
  • 2 spring onions (sliced)
  • 3 garlic cloves (medium size)
  • 1 tsp coriander powder
  • to taste Salt
  • Pinch of powdered broth
  • Ice/cold water from the refrigerator
  • Oil for frying


  1. Prepare the ingredients. Start cooking by praying (may the one who eats this, his heart is happy, smooth rizkinya, healthy body, etc.)
  2. Puree the garlic, coriander and salt. Put in a container filled with flour, put the sliced leeks, put the powdered broth then cold water. Taste test.
  3. Heat the oil. The oil tends to be a lot. Use fire tends to be big. Add the tempeh that has been blended with flour dough. Don't take too long. Just turn it around once. Remove serve.
  4. Can be served with sambal soy sauce.
  5. Note: Banyumas's distinctive mendoan texture is mushy. The term is 'mendo', so it's not dry. But taste. If you want a drier and crispy one, you can cook longer. Once the color is golden, it is just lifted.

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