TikTok/@ayurizkyananda291
Typical Banyumas mendoan tempeh is generally only half-fried, so the texture of the dough still tends to be soft after cooking. However, many people choose to use their own creations when cooking it, so that the texture of tempe mendoan is deliberately made crispy.
One trick to make mendoan tempe crispy is to fry it longer. However, sometimes the processed mendoan tempeh can only be crispy for a moment, later after the tempeh cools, the texture is no longer crispy. Not to mention, if the frying technique is not right, mendoan tempeh can absorb too much oil, you know.
So, so that you don't fail, you can copy the trick for frying mendoan tempeh by TikTok account user @ayurizkyananda291, here. This woman admitted that she prefers crunchy mendoan tempeh, so she is familiar with the tricks so that the results are crispy and don't absorb a lot of oil.
"Tempeh mendoan is a dry fried version because I don't like it when it's wet, guys, it's according to your taste, so don't judge hehe, it's served with the mainstay soy sauce," he wrote in the caption of the TikTok video @ayurizkyananda291, quoted by BrilioFood on Monday (15/7).
(brl/lut)
