Crispy Tempe Mendoan

Tempe Mendoan
Serves 4

Tempe Mendoan, is tempe marinated and battered in spices rice flour mixture and deep fried. The dish originates from Banyumas. This is usually found in small coffee stalls eaten with fresh bird eyes chili or in Javanese restaurants served with sambal kecap. They usually serve it not to crispy but at home we like it very crispy. Good for snack or with rice.

1 bar Tempe, cut into 1 cm slices
200 ml water
2 tsp garlic paste
1 tsp salt

3 tbs rice flour
1 tbs flour
1/2 tbs cornstarch
1/2 egg
1/4 baking soda
2-3 tbs water
3 leaves leek, cut into small pieces

How to prepare:
-in a bowl add the water, garlic paste, and salt,mix together
-marinate the tempe for 20 minutes
-take the tempe out to drain
-add into the bowl with marinate,rice flour, flour, cornstarch, egg, baking soda , mix well
-heat deep fry oil
-dip tempe one by one in the mixture and fry until golden brown


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