Spicy Tempeh Perkedel with a Distinct Aroma
Indulge in the delightful flavors of Perkedel Tempe ‘Semangit’ Pedas, a traditional Indonesian dish that perfectly balances the earthiness of tempeh with a kick of spice. This savory fritter is ideal as an appetizer or a snack, and it’s sure to impress your guests with its unique taste and crispy texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (‘Semangit’) | 2 boards (or regular tempeh) |
| All-purpose flour | 2 tablespoons |
| Egg | 1, beaten |
| Cooking oil | For frying |
| Spice Blend: | |
| Red chili peppers | 5 pieces |
| Green chili peppers | 5 pieces |
| Garlic | 3 cloves |
| Coriander | ½ teaspoon |
| Salt | To taste |
Instructions
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Prepare the Tempeh: Begin by boiling the tempeh in water for approximately five minutes to soften it. This step helps enhance its flavor and texture. After boiling, remove the tempeh and allow it to cool slightly.
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Make the Spice Paste: While the tempeh is cooling, combine the red chili peppers, green chili peppers, garlic, coriander, and salt in a blender or food processor. Blend until you achieve a smooth paste, ensuring that all the spices are well incorporated.
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Mash the Tempeh: Once the boiled tempeh is cool enough to handle, crumble or mash it into a fine consistency in a mixing bowl. It’s important to get a uniform texture for even flavor distribution.
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Combine Ingredients: Add the prepared spice paste and the all-purpose flour to the mashed tempeh. Mix thoroughly until the ingredients come together and form a pliable dough. If the mixture feels too wet, you can add a little more flour until it reaches the desired consistency.
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Shape the Fritters: Take small portions of the dough and shape them into round, flat patties. Aim for a thickness of about half an inch for even cooking.
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Fry the Perkedel: Heat the cooking oil in a frying pan over medium heat. Dip each formed patty into the beaten egg, allowing the excess to drip off, then carefully place it in the hot oil. Fry the patties until they turn golden brown on both sides, approximately 3-4 minutes per side.
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Drain and Serve: Once cooked, remove the perkedel from the oil and place them on a paper towel-lined plate to drain excess oil.
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Enjoy: Your Spicy Tempeh Perkedel is now ready to be enjoyed! Serve them hot as a snack or appetizer, and relish the delicious flavors.
Nutritional Information
While specific nutritional values can vary based on portion size and exact ingredients used, here is an approximate breakdown per serving (based on one fritter):
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 |
| Protein | 5g |
| Fat | 7g |
| Carbohydrates | 10g |
| Fiber | 2g |
This vibrant dish not only provides a satisfying crunch and warmth but also encapsulates the essence of Indonesian cuisine with its rich blend of spices. Perfect for a gathering or a cozy night in, Perkedel Tempe ‘Semangit’ Pedas will undoubtedly become a favorite in your recipe collection!
