tempeh mendoan
Indonesia · Southeast Asia
Tempeh mendoan is associated with Banyumas in Central Java. The tempeh is made from soybeans formed into thin rectangular sheets. For this preparation, it is coated in flour batter and fried briefly in hot oil. The brief frying leaves a soft texture, in contrast to tempeh fried until crisp.[1][2]
Mendoan is eaten warm with bird’s-eye chillies or sambal kecap. The chillies may be bitten between mouthfuls, a practice locally called nyigit. It is sold in eateries, restaurants, tourist food courts and cafés throughout Banyumas Regency.[1]
References
Sources checked:
- Mendoan — Banyumas Regency Youth, Sports, Culture and Tourism Office — Dolan Banyumas
- Mendoan Garing, Bakpia Kukus, dan Pemanfaatan BMN — Mahmud Ashari — Indonesia Ministry of Finance, DJKN (personal essay)
image credit
Tempe_mendoan_sambal_kecap.jpg
- creator:
- Irhanz
- source:
- Wikimedia Commons
- license:
- CC BY-SA 4.0
- modified:
- Resized for Gochizu.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.