Mendoan

MENDOAN

Mendoan words ascribed Banyumasan language, which means pushing half-baked or mushy. Mendoan means cooking with hot oil that much so quickly that food is not cooked properly. Raw foods are most often made mendoan tempeh and tofu.
A.    Material
To make tempeh mendoan is required:
1.    Mendoan special soy tempeh in the form of thin sheets of banana leaves are coated tempeh (tempeh pufferfish).
2.    Rice flour mixed with a little flour.
3.    Green onion or chives on thinly sliced.
4.    Spices (pepper, salt, garlic, and coriander).
5.    Oil for frying
6.    Sprinkle with black powder let the "legit"
B.    Presentation
Mendoan tempeh served in hot conditions accompanied with chilli or soy sauce. Mendoan tempeh can be used as a side dish to eat or snack to accompany a cup of tea or coffee while relaxing.
Mendoan tempe easily found in traditional stalls in the ex residency Banyumas and Tegal. For Banyumas, travelers purchase souvenirs in the area Sawangan mendoan tempeh, Navan, which is a typical hawker center Navan.
Sense of "unique" to make these foods spread to other regions Banyumas. Tempe Mendoan can be found in major cities of Central Java, even down to Jakarta.
In other cities such as Semarang in Central Java, Mendoan more referring to the fried tempeh flour, or in another area called kemul tempeh, tempeh where it's just a very thin slice. It is a bit ambiguous, especially for immigrants from the western part of Central Java. Mendoan purwokerto mendoan different from some cities in Central Java region, more pronounced oil wet. Mendoan typical purwokerto more delicious when served in a warm state.
These foods can be made without regard to size or number of tempeh flour. Mendoan without tempe or mendoan of former flour sisia also delicious eaten.

variation Mendoan Tempe recipe

Tempeh is a type of cuisine Mendoan tempeh tempeh is made ​​from thin, and fried with flour so it was tasty and crunchy. Traditionally in Banyumas, tempeh is used for tempeh wrap mendoan is the kind of wide-thin, one or two sheets perbungkus. Tempe mendoan Aakan but can also be made from ordinary tempeh sliced ​​thin but wide.

ingredients:

     300 g tempeh, sliced ​​thin width of 10x15 cm
     2 leeks, thinly sliced
     100 g of rice flour
     1 tbsp plain flour
     125 ml of water
     cooking oil

puree:

     2 cloves garlic
     1 egg, onion
     1 tsp coriander
     ½ tsp pepper granules
     2 tsp salt

How to make:

     Stir flour with spices, green onion, and water until blended.
     Dip each piece of tempeh in flour mixture.
     Fry in hot oil and lots of flour until the dough is frozen but not yet hardened, ripe but not yellow or dry. Remove and drain.
     Serve warm with chili pepper sauce. For 12 pieces.

 

Another variation Mendoan Tempe recipe

 ingredients:

     250 g tempeh, sliced ​​thin width of 10 x 6 x 1 cm
     75 g of rice flour
     25 grams of starch
     3 stalks chives, cut into ½ cm
     125 ml of water

puree:

     2 tsp coriander
     1 clove garlic
     1 cm kencur
     salt to taste

How to make:

     Mix the ground spices with rice flour and starch.
     Stir well with a little water is poured.
     Stir constantly until blended and smooth.
     Enter kucainya.
     Heat oil in frying pan a lot.
     Dip the tempeh one by one into the flour mixture.
     Fry until browned.
     Remove and serve with chili.