It is just tempe, common food made of fermented soybean. I did make this soybean fermentation process few months ago. And Tempe Mendol is one of the varian dishes from tempe. What make it different, is the final shape and the spicy ingredients inside. It is one step advanced than original fried tempe.
And just like always, the story behind the food is way more interesting than the taste. I found the Malang original tempe mendol on the way on my trip to Bromo Mountain. Provided by traditional food market stall, briefly fried by abang-abang gorengan early in the morning, those tempe mendols are tasted heavenly...
One simple trip always left memories. Finding some spots, places of local foods are always an entertainment during a trip. Try to find a local food always my choice. Every single street food always has its story. Again, it was not only the taste, but also several images left in your brain to remember. Otherwise, there will be only similar abundant food and plain tastes from the hotel breakfast menu.
Of course, in the end of the story, I had made the copycat of Tempe Mendol. A very simple dish to make. I took 20 minutes only from grinding the soybean cake and spice and put theam all in my wok with cooking oil for a dipped fried cooking. Happy meal and happy tummy always provide a better mood. Bromo and its tempe mendol make some good memories.