Spicy Tempe Meatballs (Baso Tempe Mercon)
Introduction
Dive into the world of Indonesian cuisine with this delicious recipe for Spicy Tempe Meatballs, known as Baso Tempe Mercon. This dish showcases tempeh, a traditional fermented soybean cake that is not only rich in protein but also packed with flavor. With a crispy exterior and a spicy, savory sauce that clings to each bite, these meatballs are perfect as a snack or as part of a main meal. Whether you’re a seasoned cook or a kitchen novice, this recipe will guide you through creating a dish that’s sure to impress.
Ingredients
For the Tempe Meatballs:
| Ingredient | Quantity |
|---|---|
| Tempeh (cut into 1.5 cm pieces) | 1 ½ pieces (approx. 200g) |
| Large egg | 1 |
| All-purpose flour | 6 tablespoons |
| Tapioca flour | 6 tablespoons |
| Fine salt | ½ tablespoon |
| Ground pepper | ½ teaspoon |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| Garlic cloves | 4 (minced) |
| Large onion | ½ (finely chopped) |
| Red chilies | 15 (adjust to taste) |
| Green onions | To taste (chopped) |
| Ground pepper | ½ teaspoon |
| Oyster sauce | 1 tablespoon |
| Sweet soy sauce | 1-2 tablespoons |
| Oil | For frying and sautéing |
Instructions
-
Prepare the Tempeh:
- Cut the tempeh into small cubes and steam them until fully cooked, approximately 10-15 minutes. Once cooked, remove from the steamer and allow it to cool slightly before mashing it into a fine texture.
-
Mix the Meatball Ingredients:
- In a mixing bowl, combine the mashed tempeh, minced garlic, all-purpose flour, tapioca flour, the egg, ground pepper, and fine salt. Stir well until all ingredients are thoroughly mixed, tasting a small portion to adjust seasoning as needed.
-
Shape the Meatballs:
- Form the mixture into small balls (about 2-3 cm in diameter) with your hands. Set them aside on a plate.
-
Cook the Meatballs:
- Bring a pot of water to a boil. Gently drop the tempeh balls into the boiling water. Cook until they float to the surface, indicating they are cooked through (about 5-7 minutes). Remove the meatballs with a slotted spoon and drain on paper towels.
-
Fry the Meatballs:
- In a skillet, heat oil over medium-high heat. Once the oil is hot, add the boiled tempeh balls and fry until golden brown and crispy on the outside, approximately 3-5 minutes. Remove and drain excess oil on paper towels.
-
Prepare the Sauce:
- In the same skillet, add a little more oil if necessary and sauté the chopped onions and minced garlic until fragrant and translucent. Add the chopped red chilies and stir for another minute.
-
Combine and Simmer:
- Season the sautéed mixture with ground pepper, salt, and a pinch of sugar. Pour in the oyster sauce and sweet soy sauce, stirring to combine. Add half a cup of water to create a sauce base. Bring the mixture to a gentle simmer.
-
Final Touch:
- Gently add the fried tempeh meatballs into the sauce, stirring carefully to coat each ball. Allow the mixture to simmer until the sauce thickens and reduces, about 5-10 minutes. Taste and adjust seasoning as desired.
-
Serve:
- Once the sauce has thickened, garnish with chopped green onions and serve your Spicy Tempe Meatballs hot. Enjoy them as a snack, an appetizer, or alongside steamed rice for a delightful meal.
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 180-200 kcal |
| Protein | 8-10 g |
| Carbohydrates | 20-25 g |
| Fat | 8-10 g |
| Fiber | 3-4 g |
Conclusion
Baso Tempe Mercon is not just a dish; it’s a celebration of flavors that reflect the vibrant culinary heritage of Indonesia. The combination of spicy, savory, and slightly sweet elements makes it an irresistible treat. Perfect for sharing with friends and family, these tempeh meatballs are sure to become a favorite in your household. Enjoy cooking and relish the delightful taste of this unique dish!
