Bakso Goreng Tempe (Tempe Fried Meatballs)
Indulge in the delightful flavors of Bakso Goreng Tempe, a popular Indonesian dish that combines the rich taste of tempeh with the crunchiness of fried meatballs, all enveloped in a savory sauce. This recipe showcases how simple ingredients can come together to create a delectable meal perfect for any occasion.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempeh | 1 piece (approximately 3,000 IDR) |
| All-Purpose Flour | 6 tablespoons |
| Tapioca Flour | 6 tablespoons |
| Egg | 1 large |
| Masako seasoning | 1 packet |
| Garlic | 3 cloves |
| Shallot | 1 piece |
| For the Sauce | |
| Garlic | 3 cloves |
| Onion | ½ piece |
| Green Onion | 1 stalk |
| Red Chili Peppers | 3 pieces |
| Bird’s Eye Chili | 2 pieces |
| Oyster Sauce | 1 tablespoon |
| Sweet Soy Sauce | 2 tablespoons |
| Salt | to taste |
| Sugar | to taste |
| Water | 1 bowl |
| Cornstarch (optional) | ½ tablespoon |
Instructions
-
Prepare the Tempeh:
- Start by cutting the tempeh into small cubes. Steam the cubes for approximately 10 minutes until they are soft and cooked through.
- Once steamed, mash the tempeh until it reaches a smooth consistency.
-
-
Make the Meatball Mixture:
- In a mixing bowl, combine the mashed tempeh with all-purpose flour, tapioca flour, egg, masako seasoning, garlic (minced), and shallot (finely chopped).
- Knead the mixture until it becomes smooth and pliable, ensuring all ingredients are well incorporated.
-
Shape and Cook the Meatballs:
- Form the mixture into small balls resembling traditional meatballs.
- Bring a pot of water to a rolling boil and gently add the meatballs.
- Allow the meatballs to cook until they float to the surface, indicating they are done (approximately 3-5 minutes).
- Once they float, let them sit for an additional couple of minutes before removing and draining them.
-
Fry the Meatballs:
- In a frying pan, heat oil over medium heat. Fry the drained meatballs until they are golden brown and crispy. Remove and drain on paper towels.
-
Prepare the Sauce:
- In a clean pan, sauté the minced garlic and sliced onion until fragrant.
- Add the chopped green onion and red chilies, stirring until they soften.
- Pour in a bowl of water, followed by the oyster sauce, sweet soy sauce, salt, and sugar. Mix well.
- If desired, add cornstarch to thicken the sauce, stirring until it is fully dissolved.
-
Combine:
- Once the sauce reaches the desired consistency, gently add the fried meatballs, tossing them in the sauce to ensure they are well coated.
- Allow them to simmer for a few moments until heated through.
-
Serve:
- Your Bakso Goreng Tempe is now ready to be served! Enjoy it as an appetizer, a side dish, or even as a main course. Pair it with steamed rice or noodles for a satisfying meal.
Nutritional Information
| Nutritional Component | Per Serving (approx. 5 meatballs) |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Sodium | 600 mg |
| Sugar | 3 g |
Enjoy the savory goodness of Bakso Goreng Tempe, where each bite brings a blend of textures and flavors that is sure to please any palate. This recipe is not only easy to prepare but also a wonderful way to introduce tempeh into your cooking repertoire, making it a great option for vegetarians and meat lovers alike. Dive into the heart of Indonesian cuisine with this fantastic dish!
