Kompas.com – The Indonesian MasterChef Season 12 event presents challenges Cooking Marathon with tempeh material.
Participants named Puguh Kristanto also made tempeh cuisine that at first glance looks like Lento or Mendol.
However, Chef Rudy Choirudin said that his cooking was not Lento or Mendol.
Also read: Typical Lento Recipe for East Java, Complement of Lontong Race
Then, what is Lento and Mendol, and what’s the difference?
Lento and Mendol are typical culinary East Java which although both are fried foods, have differences in the main ingredients, how to make, and taste.
The following are the fundamental differences between Lento and Mendol.
1. MAIN MATERIALS
The most striking difference between Lento and Mendol lies in the basic ingredients of its manufacture:
- Mendol is made from tempeh that has been steamed and destroyed. Usually, tempeh used is tempeh which has experienced longer fermentation or referred to as rotten tempeh.
- Lento uses tolo beans that have been soaked and boiled as the main ingredient. In addition, Lento is also added grated coconut and sago flour as a dough binder.
2. The manufacturing process
Although these two foods are made by frying, there are differences in the manufacturing process:
Mendol Type Malang Typical Tempe. - In Mendol, steamed tempeh is crushed and mixed with spices such as garlic, coriander, shrimp paste, galangal, grated oranges, chili, and kencur. After the mixture is evenly mixed, the dough is fastened to form oval and then fried.
- In lento, tolo beans that have been boiled are mashed, then mixed with grated coconut, sago flour, eggs, and fine spices such as garlic, coriander, kencur, and salt. After the mixture is mixed, the dough is blocked and fried until browned.
3. texture and taste
In terms of texture and taste, Lento and Mendol also have distinctive differences:
- Mendol has a crisp texture on the outside and soft inside, with a savory and slightly spicy taste from the chili mixed in the dough.
- Lento tends to be denser because of a mixture of sago flour and grated coconut. The taste is lighter, tasty, and not too spicy.
Also read: Recipe for Tempe Mendol with Tasted Kencur Seasoning
4. Companion dishes
Mendol and Lento are often served as side dishes in various typical East Java dishes:
- Mendol is often served with rawon, lodeh, and pecel as a complementary side dish.
- Lento is more commonly found as a lontong racing companion, a typical Surabaya dish consisting of rice cake, bean sprouts, and Lentho as a complement.
Although both fried foods typical of East Java, Lento and Mendol have significant differences, both from the main ingredients, the manufacturing process, as well as texture and taste.
Mendol made from tempeh with a savory and slightly spicy taste, while Lento uses tolo beans with a denser texture and lighter taste.
Also read: Recipe for Mendol Typun Typical Malang, Not Ambly When Fried
Both of these foods are proof of traditional culinary wealth that remains sustainable to date.
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