Although not Purwokerto, but I am one fan of tempeh mendoan. Yes, the shape is super thin, wide and soft savory taste makes it more loved. No wonder if the sellers tempe mendoan in Jakarta are now beginning to emerge given the number of fans.
It is said that this food is called mendoan because it comes from the Banyumas Javanese 'shoved' which means half-baked. Hmm ... I think is quite reasonable, because the process of making tempeh that once this is wrapped in a thin flour fried half done. When crisp and ripe? Can not be called tempe mendoan name!
This Mendoan I usually eat in the afternoon as a snack. Although it is said in the place of origin itself, mendoan turned out to be a friend of side dishes lunch or dinner. Mendoan regular trader I have encountered in the roadside pavement simple alias.
This thin tempeh (made specifically for mendoan and wrapped in banana leaves) before being fried dough dipped in flour first. Flour dough made of rice flour mixture and flour plus sliced leeks, spices such as garlic, cilantro and salt and mashed. All mixed into one.
Once the flour batter dipped, fried tempeh mendoan ready. When frying, the oil should not be stingy key and must be in a state of super hot so mature evenly. Well, the time seemed frozen flour and begin to mature mendoan should be immediately removed from the pan. Should not be too long because it will be tanned and finished fried tempeh instead mendoan again.
Mendoan usually paved with banana leaves served so it smells more fragrant. Mendoan was originally presented along with cayenne pepper. But now some are presenting it with soy sauce plus sliced cayenne pepper or chili beans. The most delicious eaten while still hot kemepul. It was tasty, tender, puedess hmm ... uenakk!
(Odi / dev)
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