Mendoan

Fried Tempeh Mendoan dish is very delicious especially when it served immediately after cooked.

Ingredients:

100 grams of rice flour
1 tablespoon all purpose wheat flour
2 stalk leeks/spring onion, thinly sliced
2 stalk celery, thinly sliced
125 ml of water
300 grams tempeh, sliced ??thin and wide
600 ml vegetable oil for frying

Spices paste:

2 cloves garlic
1 shallot
1 tsp coriander
2 tsp salt

How to make spices paste:

Grind all spices above using grindstone or food processor until finely blended.



Cooking Direction:

Stir and mix flour with seasoning paste, spring onions, celery and water until blended.
Dip each piece of tempeh in flour mixture. Fry tempeh using moderate high heat until cooked, but not too crisp. lift and drain.
Served warm with paddy chilly or chilly sauce.

Tips:

You could use wheat flour without adding rice flour, but in same amount when you use both flour.
When you use wheat flour only, you could add 1 egg (beaten of first) to make batter more tasty.
You could fry tempeh batter until golden brown if you like it crisp.

Gorengan

Gorengan literally comes from the word ‘goreng’ (English : to fry) which is meant to be fried food. Gorengan is usually served hot, sold on the street, and wrapped in a paper as takeaway snack. The types of Gorengan offered vary from Tahu Goreng (fried tofu), Mendoan (fried tempeh covered with flour), Pisang Goreng (fried banana), Bakwan (fried dough of mixed vegetables and flour), Sukun Goreng (fried bread fruit), Molen (banana pastry), Tahu Petis (fried tofu filled with black sticky shrimp sauce).

Tahu Gimbal

Lontong Tjap Go Meh

Bakso

A meatball is simply ground meat combined with ingredients such as bread (or breadcrumbs) minced onion, various spices, and eggs rolled into a ball and cooked by frying, baking, steaming, or braising in sauce. There are many kinds of meatball recipes using various meats and spices. There are many styles and varieties of meatballs in the world today. How one makes a meatball depends as much on one’s cultural background as on one’s individual taste. There are even “meatless” meatballs to satisfy vegetarian palates. Varieties of meatballs are enjoyed in all corners of the earth, from the north-pole to the south-pole and in Europe, America, Africa and Asia.

In Greece, fried meatballs are called “keftedes” with ingredients including onions and mint leaf. Stewed meatballs are called “yuvarlakia”. In Spain and Latin America, meatballs are called “albondigas” derived from the Arabic “al-bunduq” (meaning “hazelnut” or by extension, a small round object). Spanish “albondigas” can be served as an appetizer or as a main course, often in a tomato sauce, while Mexican “albondigas” are commonly served in a soup with a light broth and vegetables.

In Indonesia, meatballs are called “bakso” and are usually served in a bowl of soup with noodles, fried siomay/dim sum, steamed siomay/dim sum, and fried tofu.


Bakso with chopped meat inside


Bakso Pangsit

Cilok

Cilok is so popular as a teenage's snack. Cilok is sold on the push cart. There are three kind of street cilok. The plain cilok, cilok stuffed with chopped meat, and cilok stuffed with quail's egg. The sauce consists of 'sambal kacang' (by grinding palm sugar and fried peanut), soybean sauce and chilli tomato sauce. For some people who prefer hot taste, it usually be added with grind raw chilli.