YouTube/Lamama TV
Brilio.net - Tempe mendoan is a dish that can be served in various creations. Some popular variations include crispy, crunchy, or crispy curly tempe mendoan. However, many tempe mendoan lovers prefer the traditional version with a wet and soft texture.
The term "mendoan" comes from the Javanese Banyumasan language, where the word "mendo" means half-cooked. This explains why traditional tempeh mendoan has a characteristic texture that tends to be soft and tender.
Making tempeh mendoan generally uses flour dough as the basic ingredient. However, to produce mendoan with a wet texture, a different dough composition is needed from the usual crispy mendoan. Several special additional ingredients are needed to create a soft dough texture that does not harden easily, especially after the mendoan has cooled.
Information about these special ingredients can be found in a YouTube Short video shared by Chef Devina, a contestant on MasterChef Indonesia season five. Through the Lamama TV YouTube channel, Chef Devina provides tips for making wet mendoan dough. In her video, she reveals two secret additional ingredients that can make the mendoan dough soft and not tough.
As reported by BrilioFood from YouTube Lamama TV on Monday (30/9), the additional ingredients used are rice flour and eggs. So, rice flour is used to make the texture of the dough softer and not easily stiff. While the addition of eggs helps the texture of the dough so it doesn't harden easily.
"Well, the egg makes the texture of the mendo not tough. But if you want to make a dry version, you can just skip it," said Chef Devina.
photo: YouTube/Lamama TV
For the steps, first mix 60 grams of rice flour, 220 grams of wheat flour, 1/2 tsp of salt, 2 tsp of powdered broth, and 1/4 pepper. Then add 3 cloves of garlic, 1/2 tbsp of roasted coriander, and 1 cm of turmeric that has been ground with a little water. Add 1 egg and dissolve the mixture with 400 ml of water. Stir well.
"Pay attention to the consistency. Don't make it too thick, otherwise the wet mendoan will become too hard," he explained.
photo: YouTube/Lamama TV
Finally, add 3 spring onions that have been sliced. Then stir again until smooth. Well, this mendoan tempe dough is ready to use. You can use special thin tempeh for blackish mendoan. Or thinly sliced regular tempeh.
photo: YouTube/Lamama TV
After the tempeh is put into the dough, fry it in a lot of oil with medium to high heat. Don't overdo it, just fry it briefly until the flour solidifies. No need to fry it until cooked, because basically wet mendoan is half-cooked.
Once fried, remove and drain. This wet mendoan will be even more delicious served with a distinctive soy sauce as a dip. Guaranteed to be very suitable to be eaten as a snack while relaxing at home.
photo: YouTube/Lamama TV
This video has been watched more than 793 thousand times. Immediately many netizens were interested and flooded the comments column. Many of them admitted to being interested and wanting to try the recipe.
"traditional food (snacks), but the taste is unquestionable. Even foreigners' tongues are now contaminated by Indonesian cuisine and food," said YouTuber Muchlis Junaidi.
"It's really fitting for the weather to be rainy like this, snacking on tempe mendoan," explained YouTuber Yuliadi.
"Thanks Chef Devina for the recipe...stay healthy and successful always," said YouTube Irianah Irawan.
"The wet mendoan is the best," said YouTuber Asmuni Taza.
"The execution will be this afternoon," said YouTube lia lia.
(brl/psa)
