Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (small block) | 1 block (~2,000 IDR worth) |
| Chicken eggs | 2 whole |
| Seasoning (e.g., MSG or salt) | To taste |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Ground black pepper | To taste |
| All-purpose flour | 2 tbsp |
| Salt | A pinch |
| Granulated sugar | A pinch |
For the breading:
| Ingredient | Quantity |
|---|---|
| Breadcrumbs (panir) | As needed |
| All-purpose flour | 2 tbsp |
| Egg | 1 whole |
Instructions
-
Prepare the Tempeh Mixture:
In a blender or food processor, combine the tempeh, shallots, garlic, eggs, flour, salt, sugar, black pepper, and seasoning. Blend until smooth and well combined. -
Steam the Tempeh Mixture:
Once blended into a smooth consistency, prepare a loaf pan or baking dish by greasing it with coconut oil (or any oil you prefer). Pour the tempeh mixture into the greased pan.
Steam the mixture for 15-20 minutes or until firm. Once done, remove it from the steamer and let it cool. -
Cut and Shape:
After the steamed tempeh has cooled down, cut it into nugget-sized pieces according to your preference. -
Prepare the Breading:
While waiting for the tempeh to cool, prepare three separate bowls. One for the flour, one for the beaten egg, and one for the breadcrumbs.
First, coat each tempeh nugget in flour, then dip it into the beaten egg, and finally, roll it in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. -
Fry the Nuggets:
Heat oil in a frying pan over medium heat. Fry the breaded tempeh nuggets until they turn golden brown and crispy, about 2-3 minutes on each side. Remove from the oil and drain on paper towels. -
Storing Leftovers:
If you have any leftover uncooked nuggets, you can store them in the refrigerator for frying the next day.
Enjoy these delicious, crispy tempeh nuggets! They make a great snack or addition to any meal.
Happy cooking, Bunda!