description Tempe Mendoan Overview
Tempe Mendoan is a traditional Indonesian dish featuring thinly sliced tempeh dredged in a flavorful batter before being lightly fried. Originating in Banyumas, near Purwokerto, it’s notable for its delicate texture and savory taste achieved through specific seasonings. It's commonly enjoyed by those seeking authentic Central Javanese cuisine and appreciates the simple yet satisfying flavors of soybean-based food.
insights Why this score
Tempe Mendoan ranks #90 of 371 in the Bean Dish ranking, behind Chili con Carne, ahead of Rice and Peas.
help Tempe Mendoan FAQ
Why is authentic tempe mendoan still soft after frying?
In the Banyumasan language, "mendo" refers roughly to being half-cooked. The battered tempeh is removed while it remains pale and flexible, unlike crisp tempe goreng.
What is mixed into tempe mendoan batter?
The batter commonly combines flour with garlic, coriander, salt, and sliced scallions. Regional and household recipes vary, but the coating should remain relatively thin rather than forming a heavy shell.
What sauce is traditionally served with tempe mendoan?
In Banyumas, it is commonly eaten with raw bird's-eye chilies or sambal kecap. Sambal kecap combines kecap manis, Indonesia's sweet soy sauce, with chopped chili and often shallot.
How is Banyumas-style mendoan different from ordinary fried tempeh?
Mendoan uses thin, broad tempeh slices coated in seasoned batter and fried only briefly. Ordinary tempe goreng is usually cooked until browned and crisp, giving it a firmer texture.
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