page_title: Tempeh
section_title: Tempeh mendoan
hierarchical_section_title: Tempeh / Cooking methods and recipes / Tempeh mendoan
caption_attribution_description: English: Tempe Mendoan 日本語: テンペムンドアン（テンペのてんぷら）
context_page_description: Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter.
  It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.
context_section_description: This variation is often found in Purwokerto. The word mendoan originates in the Banyumas regional dialect, and means "flash-fried". The tempeh is first dipped in spiced flour before quickly frying in very hot oil, resulting in a product that is cooked on the outside, but raw or only partially so on the inside. It has a limp, soft texture compared to the more common, crisp, fully fried tempeh.
caption: Frying tempeh mendoan
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