Nama : Aizah Ayuningwulan

NPM   : 19144600093

Kelas  : A3-19

TEMPE MENDOAN KEBUMEN

     Tempe mendoan is tempe wrapped in a flour mixture which has been seasoned beforehand. And fried in half cooked or mushy. Tempe used for mendoan is a type of thin wide wrap tempe.Tempe wrap referred to is tempe whose contents are one or two pieces per pack. Tempe mendoan is very special for those of you who like culinary fries.

It is worth a try because the taste of this mendoan tempe tastes very good and tasty. How to cook tempe by coveing or covering it with batter. And ussually accompanied by chopped green onion. The mixture is made from a mixture of spices that have been mashed and then mixed with flour. Blended spices consist of garlic, onion, coriander, pepper granules and salt.

Then dip the tempe into the flour mixture. Fry in hot oil and lots of it. So the tempeh is well cooked or not too dry and not fried for too long. The result is fried tempe that seems “weak” and “clamp-clamp” because it has not been fried until dry. Tempe mendoan is usally served while warm, because when it’s cold tempe mendoan tends to be wither so that the taste is different.

A matter of taste? No need to ask. It’s hard to describe it. Deliciously right hahahaha. Because tempe mendoan is very different from tempe mendoan in other areas. So it has a unique and unique taste. Very suitable eaten with warm rice, coconut milk processed vegetables, or event just as a snack, smothered in soy sauce or sauce, andcan also be eaten directly by using cayenne papper.