Editing Tempeh (section)

==={{Transliteration|jv|Tempe mendoan}}===
[[File:Tempe mendoan.JPG|thumb|Frying {{Transliteration|jv|tempe mendoan}}]]
[[File:CookedMendoan.jpg|thumb|Cooked {{Transliteration|jv|tempe garit/goreng}} (fried)]]
This variation is often found in [[Purwokerto]]. The word {{Transliteration|jv|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.

{{Cookbook|Tempe Mendoan|position=left}}