Tempe Mendoan Banyumas (Half-cooked Fried Battered Tempeh ala Banyumas)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 300 gr Tempe-iris tipis ± 15x20X0,3 cm, 150 gr Terigu
• 2 Daun bawang-iris, 50 gr Tepung beras, 225 ml Air
• ½ st Kaldu bubuk, 2 Daun jeruk-iris halus, Minyak
• 1 lembar Daun pisang, Rawit-pelengkap

Haluskan:

• 1 Bawang merah, 2 Bawang putih, 2 st Garam
• 1 st Ketumbar bubuk, 3 Kemiri, ½ st Lada

Cara membuat

• Aduk rata tepung2 dengan bumbu halus, daun bawang, daun jeruk & air. Celup kedua sisi tempe ke dalam adonan tepung satu persatu (tepung yang melumuri tempe harus agak tebal).
• Panaskan minyak yang banyak di wajan. Goreng tempe di minyak panas hingga cukup matang tapi tepung belum mengeras & kering. Sesuai namanya, mendo dalam bahasa Banyumas artinya ½ matang/lembek). Angkat tempe segera, tiriskan. Bungkus dulu tempe dengan daun pisang sejenak selagi panas sebelum dihidangkan sehingga aroma daun menempel di tempe. Makan panas2 dengan cabai rawit.

Ingredients

• 300 gr Tempeh-sliced ~ 15x20X0,3 cm, ½ tsp Broth powder
• 2 Green onions-sliced, 50 gr Rice flour, 150 gr Flour, Oil
• 225 ml Water, 2 Kaffir lime leaves-thinly sliced
• 1 sheet Banana leaf, Bird`s eye chilies

Grind into a paste:

• 1 tsp Coriander powder, 1 Shallot, 2 Garlic cloves
• ½ tsp Pepper, 3 Candlenuts, 2 tsp Salt

Directions

• Combine all flour, spices paste, green onions, lime leaves & water well. Dip sliced tempeh into the batter on both sides, one by one, until the batter cover all sides thickly.
• Heat lots of frying oil in a wok. Fry tempeh in hot oil for awhile, just until the batter cooked through. Lift tempeh from the wok before the batter dries & crispy; drain them. Wrap tempeh with banana leaf for awhile while they are still piping hot. The leaf will impart a subtle flavor/aroma to the tempeh. Serve tempeh while it`s still warm with the chilies.