{"id":6716,"date":"2020-11-08T09:15:00","date_gmt":"2020-11-08T14:15:00","guid":{"rendered":"http:\/\/cookwithcatherine.com\/?p=6716"},"modified":"2020-12-05T20:02:30","modified_gmt":"2020-12-06T01:02:30","slug":"tempeh-mendoan","status":"publish","type":"post","link":"https:\/\/cookwithcatherine.com\/index.php\/2020\/11\/08\/tempeh-mendoan\/","title":{"rendered":"Tempeh Mendoan"},"content":{"rendered":"\n

What is Tempeh Mendoan? <\/strong><\/p>\n\n\n\n

Tempeh Mendoan is a dish originating in Banyumas, a city in central Java. Mendo in the Banyumas dialect (Banyumasan or Basa Ngapak), means half-cooked. The tempeh will be coated in a liquid batter and fried in hot oil briefly to achieve a mushy texture. You can also ask for crispier tempeh mendoan at Indonesian street vendors and restaurants. It depends on what you prefer. You can eat this tempeh mendoan as a snack, appetizer, or as a side dish. <\/p>\n\n\n\n

Substitution<\/strong><\/p>\n\n\n\n

Rice flour:<\/strong> This recipe uses a mixture of all-purpose flour and rice flour. When frying, rice flour absorbs less oil compared to all-purpose flour, which results in crispier and less greasy food. If you are not able to find rice flour, it is fine to use only all-purpose flour. It doesn’t work the opposite way. If you fry something with only rice flour your food will turn rock hard after cooling down. <\/p>\n\n\n\n

Turmeric<\/strong>: If you have fresh turmeric, you can definitely use it. You can use about 1 inch of fresh turmeric in substitute of 1 tsp of turmeric powder. <\/p>\n\n\n\n

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Tips<\/strong><\/p>\n\n\n\n