SINCE his childhood Sigit Prastowo, 38, was a die-hard fan of mendoan, slices of fermented soybean cake thinly coated in spiced batter and chopped spring onions and then fried lightly. The people of Purwokerto, Banyumas, Central Java consume it daily. It is a must for every household to have warm mendoan on its dining table, along with terasi (shrimp paste) chili sauce or fresh green chili as accompaniment.

Banyumas, Sigit’s hometown, is known