Tempeh mendoan
(Tempe mendoan)
Tempeh mendoan is a variety of fried tempeh that hails from Purwokerto. Thin slices of tempeh—fermented soybean product—are dipped in batter that is enriched with ground coriander, sliced scallions, and garlic before they are deep-fried.
This tempeh variety is only shortly fried, creating a crispy outer layer, while the tempeh remains soft and juicy. The name of the dish stems from Banyumasan language in which mendo roughly translates as half-cooked. This tempeh is best served with sambal, other types of chili-based dips, or kecap manis—Indonesian sweet soy sauce.
It is usually enjoyed as a snack or a side dish, and it is mostly prepared and sold by street vendors.
Serve with
Sambal
This quintessential Southeast Asian condiment is usually made only with spicy chili peppers and salt. It is occasionally adapted with lime juice, onions, sugar, ginger,... Read more
Kecap manis
Kecap manis is a traditional condiment that's also sometimes used as a cooking sauce. This type of soy sauce is very aromatic and sweetened with palm sugar. The color ... Read more
WHERE TO EAT The best Tempeh mendoan in the world (according to food experts)
