Tempe Katsu Recipe
Ingredients
| Component | Ingredients |
|---|---|
| Tempe Mixture | – 1 block of tempeh – 2 tbsp all-purpose flour – 1 egg – 1 clove of grated garlic – Salt and seasoning, to taste |
| Coating Batter | – 3 tbsp all-purpose flour – 1 egg, beaten – Breadcrumbs, as needed |
| Sambal Sauce | – 3 chili peppers – ½ clove of garlic – Sugar and seasoning, to taste – 2 tbsp hot cooking oil |
Instructions
-
Prepare the Tempe Mixture
Start by breaking apart the tempeh with your hands into small, crumb-like pieces. In a mixing bowl, combine the crumbled tempeh with 2 tablespoons of flour, 1 egg, grated garlic, salt, and seasoning. Mix everything until well combined and shape the mixture into patties or the desired shape for the katsu. -
Steam the Tempe
Once the patties are formed, steam them for about 10 minutes. This will help the patties hold their shape and give them a tender texture before frying. -
Coating Process
Take each steamed tempeh patty and first dust it lightly with flour. Then, dip the patty into the beaten egg mixture, which has been seasoned with a little salt. Finally, coat the patties with breadcrumbs, ensuring they are evenly covered. -
Fry the Tempe Katsu
Heat some oil in a frying pan and fry the coated tempeh patties until they are golden brown and crispy on both sides. Once done, remove them from the pan and place on a paper towel to drain any excess oil. -
Prepare the Sambal Sauce
While the tempeh is frying, you can make the sambal. Blend or mash the chili peppers and garlic together, adding sugar and seasoning to taste. Heat 2 tablespoons of oil until hot, then pour the hot oil over the chili mixture, creating a fragrant and spicy sambal sauce. -
Serve
Serve the crispy tempe katsu with a side of sambal for dipping or drizzling. Enjoy this delicious dish as a main course or a snack!
Notes:
- You can adjust the spiciness of the sambal by adding more or fewer chili peppers.
- Tempe katsu pairs wonderfully with steamed rice and a side of fresh vegetables for a complete meal.
