Nugget Tempe with Carrots Recipe
Ingredients
| Item | Quantity |
|---|---|
| Tempe | 1 board |
| Large Egg | 1 |
| Carrots | 2 |
| Garlic | 5 cloves |
| Red Onions | 3 cloves |
| Onion | 1/2 |
| All-Purpose Flour | 5 tablespoons |
| Sago Flour | 2 tablespoons |
| Royco Seasoning | 1 sachet |
| Black Pepper | 1/4 teaspoon |
| Dipping Batter | |
| All-Purpose Flour | 6 tablespoons |
| Breadcrumbs | As needed |
Instructions
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Begin by cutting the tempe into smaller pieces and steaming them for approximately 20 minutes until cooked. Once done, mash the tempe using a mortar and pestle until smooth.
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Grate the carrots finely and finely chop the red onions and garlic. Add these ingredients to the mashed tempe.
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Coarsely chop the half onion and mix it into the tempe mixture, followed by the Royco seasoning, black pepper, all-purpose flour, sago flour, and the egg. Stir the mixture until well combined.
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Lightly grease a baking dish with a bit of oil, then transfer the tempe mixture into the dish. Press and flatten it evenly.
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Steam the mixture for about 30 minutes. Once cooked, allow it to cool before cutting it into pieces.
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Prepare the dipping batter by mixing all-purpose flour with enough water to achieve a thin consistency (but not too runny). Dip each nugget piece into the batter, then coat with breadcrumbs, repeating until all pieces are done.
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Store the nuggets in the freezer before frying. When ready to cook, heat oil over medium-low heat and fry the nuggets until golden brown and cooked through.
Enjoy your delicious, homemade nugget tempe with carrots, a healthy and tasty treat!
