Tempeh mendoan

Tempeh mendoan is a type of fried tempeh from Purwokerto. Thin slices of tempeh (fermented soybean product) are deep-fried after being dipped in batter enriched with ground coriander, sliced scallions, and garlic. This tempeh is only briefly fried, resulting in a crispy outer layer while the tempeh inside remains soft and juicy. The dish's name comes from the Banyumasan language, where mendo roughly translates to "half-cooked." This tempeh goes well with sambal, other chili-based dips, or kecap manis, an Indonesian sweet soy sauce.

Consider tempeh coated in spiced batter and deep-fried in hot oil until it develops a crispy, crunchy, and savory skin. When you bite into it, you'll notice a delightful texture contrast between the crispy skin and the soft and tender tempeh inside. Tempeh mendoan is typically eaten as a snack or as a side dish, and tempeh mendoan is typically prepared and sold by street vendors. It is one of the must-try dishes in Indonesia.