Indonesian tempe recipes
Crispy Tempe Fritters with Carrots and Bean Sprouts
Savory Tempe Fritters (Bakwan Tempe Seadanya #7)
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1/4 kg (250g) |
| Tempe (small block) | 1 small block |
| Bean sprouts (tauge) | 1/2 ounce (about 15g) |
| Carrot | 1/2 piece, julienned |
| Green onion (daun bawang) | A handful, chopped |
| Water | As needed |
| Oil for frying | As needed |
| Garlic | 3 cloves, minced |
| Salt | To taste |
| Ground pepper | To taste |
| Seasoning powder | To taste |
Instructions:
| Step | Action |
|---|---|
| 1. Prepare the garlic paste: Peel and finely grind the garlic along with salt to create a smooth paste. | |
| 2. Prepare the vegetables: Clean and finely chop the carrot and green onion. Set aside. | |
| 3. Cut the tempe: Dice the tempe into small cubes, ensuring they are neither too large nor too small to fry evenly. | |
| 4. Make the batter: In a mixing bowl, add the flour and gradually mix in water until you achieve a smooth, thick batter. Stir in the garlic paste, ground pepper, and seasoning powder for flavor. | |
| 5. Add the fillings: Once the batter is well mixed, gently fold in the diced tempe, bean sprouts, carrot, and green onion. Stir until evenly combined. | |
| 6. Fry the fritters: Heat oil in a frying pan over medium heat. Spoon spoonfuls of the batter into the hot oil, flattening them slightly to form small fritters. Fry until golden and crispy on both sides. | |
| 7. Serve and enjoy: Remove the fritters from the oil and drain on paper towels. Serve hot with a cup of tea, perfect for rainy days. |
This simple yet satisfying Bakwan Tempe makes a delicious snack or light meal. Its crispy texture and flavorful filling are perfect when paired with a steaming cup of tea on a rainy afternoon.
