Bakso Goreng Tempe (Fried Tempe Meatballs)
Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (fermented soybeans) | 1/2 block (150g) |
| Ground chicken | 150g |
| Tapioca starch | 3 tablespoons, heaping |
| Garlic, crushed | 3 cloves |
| Ground pepper | 1/4 teaspoon |
| Egg | 1 |
| Chicken broth | to taste |
| Salt | to taste |
| Sugar | to taste |
| Water (for boiling) | 1 liter |
| Cooking oil | for frying |
| Garnish: | |
| Green onions, finely sliced | to taste |
Instructions
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Begin by thoroughly mashing the tempe in a bowl. Combine it with the ground chicken, tapioca starch, beaten egg, crushed garlic, ground pepper, salt, chicken broth, and sugar. Mix well until the ingredients are fully incorporated, adjusting the seasoning to your preference. Shape the mixture into small balls and set aside.
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In a large pot, bring the water to a boil. Add 1 tablespoon of cooking oil to prevent the meatballs from sticking. Carefully drop the formed tempe meatballs into the boiling water and cook until they rise to the surface, indicating they are done. Once cooked, remove them from the pot and drain.
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In a frying pan, heat oil over medium heat. Fry the tempe meatballs until they are golden brown and crispy on all sides.
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Serve your Bakso Goreng Tempe hot, garnished with finely sliced green onions, and accompanied by your favorite dipping sauce for a delightful culinary experience.
Enjoy this delectable fusion of flavors, where the heartiness of tempe meets the savory goodness of chicken, creating the ultimate snack or appetizer!
