Bakso Goreng Tempe: Indonesian Fried Meatballs Recipe

Introduction

Embark on a culinary journey to Indonesia with this delightful recipe for Bakso Goreng Tempe, a savory dish that marries the hearty flavors of tempeh with the crispy allure of fried meatballs. This dish encapsulates the rich Indonesian tradition of blending simple, locally-sourced ingredients to create a symphony of textures and tastes. Perfect for casual family dinners, festive gatherings, or as an appetizer to impress guests, Bakso Goreng Tempe offers nutritional benefits alongside its irresistible flavor profile.

At Love With Recipes, we take pride in showcasing authentic recipes that highlight the diversity of world cuisines. This particular dish is not only a testament to Indonesia’s vibrant culinary culture but also an excellent way to incorporate plant-based proteins like tempeh into your diet, making it suitable for vegetarians and health-conscious eaters alike. The combination of crunchy exterior, tender interior, and savory sauce creates an experience that is both comforting and exciting for your palate.

Time

Preparation Time: approximately 45 minutes

Cooking Time: approximately 20 minutes

Total Time: approximately 1 hour

Needed Equipment

• Cutting board
• Sharp chef’s knife
• Steaming basket or steaming apparatus
• Large mixing bowls
• Whisk or fork
• Measuring spoons and cups
• Slotted spoon
• Frying pan or wok
• Kitchen thermometer (optional, for oil temperature)
• Paper towels for draining
• Saucepan or skillet for sauce preparation
• Stirring spoon or spatula
• Grater (optional, for garlic and shallots)
• Small bowls for ingredients and sauces

Tags

Indonesian cuisine, vegetarian options, fried snacks, tempeh recipes, savory sauces, crispy appetizers, traditional dishes, street food, plant-based protein, family-friendly recipes

Serving Size

Serves approximately 4 to 6 people, with each serving consisting of about 5 fried meatballs accompanied by a generous spoonful of sauce.

Difficulty Level

Intermediate – Requires basic skills in steaming, frying, and sauce preparation, but accessible to home cooks with some experience in handling frying techniques and flavor balancing.

Allergen Information

• Contains soy (tempeh, soy sauce)
• Contains gluten (all-purpose flour, tapioca flour, soy sauce)
• Contains egg
• Contains garlic and shallots (potential allergens for some individuals)

Dietary Preference

Vegetarian (if using plant-based soy sauce), can be adapted for vegan by substituting egg with plant-based binders and ensuring sauces are vegan-friendly.

Course

Appetizer, Snack, Main Course (when served with rice or noodles)

Cuisine

Indonesian

Ingredients

Instructions

Step 1: Preparing the Tempeh

Begin by carefully unwrapping the tempeh, which should be stored in the refrigerator or a cool, dry place. Using a sharp knife, cut the tempeh into small cubes approximately 1 to 1.5 centimeters in size. Uniform cubes ensure even cooking and facilitate the shaping of meatballs later. Once cut, transfer the cubes into a steaming basket or a steaming apparatus set over boiling water.

Steam the tempeh cubes for approximately 10 minutes. This step softens the firm texture of the raw tempeh, making it more pliable for mashing and mixing. Use a spatula or tongs to carefully remove the steamed cubes, and allow them to cool slightly. Once cooled enough to handle, mash the tempeh with a fork or potato masher until smooth or with a slightly chunky texture, depending on your preference. The goal is to create a uniform, cohesive base that will bind well with other ingredients.

Step 2: Making the Meatball Mixture

In a large mixing bowl, combine the mashed tempeh with all-purpose flour and tapioca flour. These flours serve as binders and give structure to the meatballs. Crack the egg into the mixture, which acts as a binding agent to hold everything together during frying. Add the packet of Masako seasoning, which infuses the mixture with savory umami flavor characteristic of Indonesian cuisine.

Mince the garlic cloves finely or grate them using a microplane for maximum flavor infusion. Finely chop the shallot to evenly distribute its sweet, aromatic qualities throughout the mixture. Incorporate the minced garlic and chopped shallot into the bowl.

Using a spoon or your hands, knead the mixture thoroughly for about 3-5 minutes. This process ensures all ingredients are well incorporated, and the mixture develops a smooth, pliable consistency. If the mixture feels too sticky or loose, add a small additional spoonful of flour. Conversely, if it feels too dry, a tiny splash of water can help achieve the right texture.

Step 3: Shaping and Cooking the Meatballs

Once the mixture is ready, begin shaping it into small, uniform balls resembling traditional meatballs—roughly 2 to 3 centimeters in diameter. Use your hands to roll each portion between your palms gently, ensuring they are evenly sized for uniform cooking.

Bring a large pot of water to a rolling boil over high heat. Carefully add the shaped meatballs into the boiling water, avoiding overcrowding. Use a slotted spoon or a gentle spoon to lower the meatballs into the water to prevent breaking. Allow the meatballs to cook gently, and watch for them to float to the surface—this indicates they are cooked through. This process typically takes about 3 to 5 minutes.

Once floated, let the meatballs sit for an additional 2 minutes to ensure thorough cooking, then use a slotted spoon to remove them from the water. Drain excess moisture and set aside on a plate lined with paper towels.

Step 4: Frying the Meatballs

In a deep frying pan or wok, heat a generous amount of vegetable oil over medium heat. The oil temperature should ideally reach around 170°C (340°F). Use a kitchen thermometer for precision, but if not available, test by dropping a tiny piece of bread or a small amount of batter—if it sizzles immediately, the oil is ready.

Carefully add the drained meatballs into the hot oil in batches, avoiding overcrowding to prevent lowering the oil temperature. Fry the meatballs until they are golden brown and crispy on all sides, approximately 4-6 minutes. Use tongs or a slotted spoon to turn them periodically, ensuring an even crust formation.

Once fried, transfer the meatballs to a plate lined with paper towels to absorb excess oil. Allow them to cool slightly before proceeding with the sauce preparation.

Step 5: Preparing the Sauce

In a clean skillet or saucepan, heat a tablespoon of oil over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant and translucent, about 2-3 minutes. Be careful not to burn the garlic to prevent bitterness.

Add the chopped green onion and red chilies, stirring gently until they soften slightly, about 1-2 minutes. Adjust the heat if necessary to prevent burning.

Pour in about a bowl of water, approximately 1 cup, to form the base of your sauce. Stir in oyster sauce and sweet soy sauce, blending well to combine. Season with salt and sugar, tasting and adjusting according to your flavor preference. If you desire a thicker sauce, dissolve the cornstarch in a small amount of water and slowly add it to the simmering sauce, stirring continuously until it thickens.

Step 6: Combining and Final Cooking

Gently add the fried meatballs into the sauce, giving them a gentle toss to coat each piece evenly. Allow the mixture to simmer for an additional 2-3 minutes to ensure the meatballs absorb the flavors and are heated through. Be careful not to overcook or break the meatballs during this step.

Serve

Transfer the Bakso Goreng Tempe to a serving platter. Garnish with additional chopped green onions or sliced red chilies if desired. This dish pairs beautifully with steamed jasmine rice, noodles, or even as a standalone snack. Its crispy exterior combined with the savory, spicy sauce creates a perfect harmony of textures and flavors that will delight your taste buds.

Preparation Tips

• Tempeh Preparation: Steaming tempeh before mashing softens it, making it more receptive to absorbing flavors. You can also try grilling or pan-frying the tempeh cubes for a different flavor profile.
• Texture Control: Adjust the amount of flour to control the firmness of the meatballs. More flour results in a firmer, denser ball, while less keeps it softer.
• Frying Technique: Maintain a consistent oil temperature to achieve crispy, evenly browned meatballs. Use a thermometer for best results.
• Flavor Variations: Add herbs like cilantro or parsley to the mixture for extra freshness. Alternatively, incorporate shredded carrots or chopped water chestnuts for added crunch.

Add-ons

• Chopped fresh herbs such as cilantro or basil
• Fried shallots for garnish
• Additional chili flakes or fresh sliced chilies for more heat
• Lime wedges for a tangy contrast
• Crushed peanuts or toasted sesame seeds for texture

Side Dishes

• Steamed jasmine rice or coconut rice
• Indonesian-style sambal or chili sauce
• Vegetable stir-fry with bok choy, carrots, and bean sprouts
• Indonesian fried peanuts or krupuk (crackers)
• Simple cucumber salad with vinegar dressing

Improvements

• Use a mixture of chicken and beef for a richer flavor profile.
• Experiment with different chili varieties to customize spice levels.
• Make larger batches of sauce and store leftovers for quick meals.
• Try baking the meatballs for a healthier alternative, reducing oil usage.
• Incorporate grated ginger into the sauce for added warmth.

Save and Store

If you have leftovers, store the fried meatballs and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat or in a microwave, adding a splash of water or broth to maintain moisture. For best results, re-fry the meatballs briefly to restore their crispy exterior before serving.

FAQ

Can I make this dish vegan?

Yes, substitute the egg with a plant-based binder such as a flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia seed mixed with 3 tablespoons water). Use vegan oyster sauce or soy sauce, and ensure the sauces added are vegan-friendly. You can also replace the fried meatballs with seasoned, pan-fried tempeh chunks.

Can I bake the meatballs instead of frying?

Absolutely. Preheat your oven to 200°C (390°F). Arrange the shaped meatballs on a baking sheet lined with parchment paper, spray lightly with oil, and bake for 15-20 minutes, turning halfway through, until golden and cooked through. This method reduces oil and is a healthier alternative.

How spicy is this dish?

The spice level depends on the types and amounts of chilies used. Adjust the number of red and bird’s eye chilies according to your heat preference. Remove or reduce the amount of chilies for a milder flavor.

Conclusion

Bakso Goreng Tempe exemplifies how humble ingredients like tempeh can be transformed into a flavorful, crispy, and satisfying dish that resonates with Indonesian culinary traditions. Its versatility allows it to be served as an appetizer, main course, or snack, pairing beautifully with various sides and beverages. By understanding each step—from steaming and shaping to frying and saucing—you unlock a method that yields consistent, delicious results every time. This recipe, shared by Love With Recipes, invites you to explore the rich flavors of Indonesia while customizing the dish to suit your taste and dietary preferences. Dive into this culinary adventure and enjoy the harmonious blend of textures and flavors that this dish offers.

References

• Indonesian Food & Cooking by Sri Owen
• Tempeh: A Vegetarian Classic from Indonesia by William Shurtleff & Akiko Aoyagi