Brilio.net - Tata Janeeta has begun to expand her career in the culinary business . The former Mahadewi personnel is known to have opened a food stall in the Cipete area, South Jakarta. Most of the dishes sold are typical Indonesian menus, such as nasi gulai, liwet peda, rib soup, and snacks such as siomay which were once sent to Maia Estianty some time ago.
Who would have thought, some of these dishes were made by Tata Janeeta herself. Even all the needs of the stall, such as serving food to customers, to the process of washing dishes are also done by Tata herself. Even so, Tata admitted to employing several employees to help her at the stall.
Brotoseno's wife is very enthusiastic about her new business. In other uploads, she often shares moments while cooking. One of them is when making mendoan in the kitchen. In her upload via TikTok @warungna.tehtata, Tata is seen standing in front of a frying pan filled with hot oil and mendoan. Beside it, there is a flour mixture to coat the mendoan.
photo: TikTok/@warungna.tehtata
The mendoan made by Tata looks so appetizing. She admitted to making a dry version of mendoan. Therefore, she fried it for a long time, until the flour layer looked dry. At that moment, Tata also flipped the fried mendoan using aluminum tongs. This was done so that the mendoan could dry and cook evenly.
"This isn't wet like that, you know," said Tata, quoted by BrilioFood from the TikTok account @warungna.tehtata.
photo: TikTok/@warungna.tehtata
Well, in order to produce dry mendoan, Tata seems to slice the tempeh into thin slices. After that, the tempeh will be dipped into a flour batter that has been seasoned with spring onions. Only then will he fry it in hot oil for a long time.
In addition to being made with a dry version, mendoan can actually also be prepared with a wet version. The word "mendoan" itself comes from the Banyumasan language which means half-cooked, according to its unique way of cooking. Therefore, some people sometimes make it with a wetter or softer version.
photo: TikTok/@warungna.tehtata
Wet mendoan is mendoan that is fried half-cooked so that the inside is still soft and the flour dough on the outside is not too dry. The texture of wet mendoan is chewy and soft on the inside, but still savory on the outside. Wet mendoan is often served with sweet and spicy soy sauce, which adds to the taste and deliciousness of mendoan.
On the other hand, dry mendoan is mendoan that is fried until it is completely cooked and crispy. The texture of this mendoan is certainly crispier and drier, giving a delicious crunchy sensation when bitten. Dry mendoan is suitable for those who like food with a crispy texture. Just like wet mendoan, dry mendoan is also usually served with soy sauce or other chili sauce according to taste.
Although both variants are made from the same basic ingredient, namely tempeh coated with seasoned flour batter, the difference in frying method creates a different taste and texture experience, thus offering choices that are tailored to each person's taste. So, do you prefer wet mendoan or dry mendoan?