Perkedel Tempe: Indonesian Fried Tempe Patties
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (large) | 2 blocks |
| Egg | 1 |
| All-purpose flour | 2 tbsp |
| Kencur (aromatic ginger) | 2 segments (sliced) |
| Red shallots | 3 cloves, peeled |
| Garlic | 4 cloves, peeled |
| Chicken-flavored bouillon powder | 1 tsp |
| Salt | 1 tsp |
| Cooking oil | As needed for frying |
Instructions:
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Prepare the Tempe: Start by slicing the tempe into small pieces, then steam it for 10 minutes. This step helps to soften the tempe, making it easier to process.
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Make the Patty Mixture: Once the tempe has been steamed, blend it together with the kencur, red shallots, garlic, chicken-flavored bouillon, and salt. Process everything into a smooth paste.
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Add Eggs and Flour: To the tempe mixture, add the egg and all-purpose flour. Stir until the mixture becomes firm and cohesive. If the mixture feels too loose, add a little more flour to achieve the right consistency.
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Shape the Patties: Take a tablespoon of the mixture and shape it into a ball. Then, gently flatten it to form a patty. Repeat until all the mixture is shaped into patties.
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Fry the Patties: Heat a generous amount of cooking oil in a pan over medium heat. Carefully fry the patties in the hot oil, turning them until they are golden brown and crispy on all sides. Make sure they are fully submerged in the oil for an even cook.
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Drain and Serve: Once the patties are cooked and crisp, remove them from the oil and drain on paper towels. Serve hot.
Tips for the Best Perkedel Tempe:
- For extra flavor and authenticity, use slightly overripe or softened tempe. If the tempe is a bit too fresh, you can mix a quarter of overripe tempe with three-quarters of fresh tempe for added texture and taste.
- Serve the perkedel with sambal or a simple dipping sauce for an added kick!
Enjoy these crispy, savory Indonesian patties that are perfect as a snack or a side dish!
