Making 60-Year-Old Tempe Mendoan 🌿 | Mustika Rasa 1967 (A Quiet & Cozy Vlog)

A gentle digital letter from home. 🌾 Today, we are opening the historic 1967 Indonesian cookbook, Mustika Rasa, to make a classic Central Javanese snack: Tempe Mendoan. Thinly sliced tempeh coated in a rice flour and green onion batter infused with fresh kencur (aromatic ginger) and coriander, fried just until soft. This week has been deeply difficult for us, and we said goodbye to three beloved cats. This video is dedicated to them. Thank you for being such a kind and gentle community. Sit back, take care of yourselves, and let's live slowly for a moment. See you soon. 🤍 For Taro, Chiki, and Cimy. Rest in love.