Tempe Katsu with Thai Sambal by Agip Riani
Embark on a culinary journey with this delightful Tempe Katsu, complemented by a vibrant and spicy Thai Sambal that enhances the unique flavors of tempeh. This recipe is not only simple but also packed with flavor, making it an excellent choice for those looking to explore plant-based dishes.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 block |
| Eggs | 2 |
| Garlic | 5 cloves |
| Shallots | 8 cloves |
| Ground pepper | 1 tsp |
| Ground coriander | 1 tsp |
| Salt | 2 tsp |
| Sugar | 1 tsp |
| All-purpose flour | As needed |
| Breadcrumbs | As needed |
| Egg (for binding) | 1 |
| Curly mustard greens (for garnish and side) | As needed |
Instructions
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Prepare the Ingredients: Gather all ingredients for the recipe. For the tempeh, use a block that is similar to the one shown in the accompanying image; the exact weight is not specified.
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Boil the Tempeh: In a pot, bring water to a boil. Add the tempeh and boil for approximately 5 minutes. This step helps to soften the tempeh for easier mashing and reduces the characteristic flavor that some might find off-putting.
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Mash the Tempeh: Once boiled and drained, mash the tempeh using a mortar and pestle or fork until it reaches a coarse consistency.
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Mix the Spices: Add the finely minced garlic and shallots, salt, sugar, ground pepper, and ground coriander into the mashed tempeh. Ensure the garlic and shallots are blended until smooth before adding them to the mixture.
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Incorporate the Eggs: Whisk one egg separately and then mix it into the tempeh mixture to bind all the ingredients together.
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Shape the Patties: Using your hands (greased with a little oil to prevent sticking), shape the tempeh mixture into patties resembling chicken fillets. Aim for uniform thickness to ensure even cooking.
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Coat the Patties: Dust each formed patty with all-purpose flour, dip them into the beaten egg for a second layer, and then coat them with breadcrumbs. For a lighter coating, you may choose to only do this once, but feel free to repeat the egg and breadcrumb process for a thicker crust if desired.
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Fry the Patties: Heat oil in a frying pan over medium heat. Fry the tempeh patties until they are golden brown and cooked through, about 3-5 minutes per side. Once cooked, remove them from the oil and place on paper towels to drain excess oil.
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Serve: Slice the tempeh katsu at a slight angle for presentation. Serve it with a side of curly mustard greens and drizzle with the homemade Thai sambal for an added kick.
Additional: Thai Sambal Recipe
To complement your Tempe Katsu, prepare a homemade Thai sambal that adds a delightful spicy kick.
Sambal Ingredients:
| Sambal Ingredients | Quantity |
|---|---|
| Bird’s eye chilies | 10 pieces |
| Garlic | 3 cloves |
| Sugar | 2 tbsp |
| Tomato ketchup | 1 tbsp |
| Cornstarch (mixed with water) | 1/2 tsp |
Sambal Instructions:
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In a mortar and pestle, pound the bird’s eye chilies and garlic until smooth.
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Mix in the sugar and set aside.
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In a saucepan, heat a small amount of oil over medium heat. Add the chili-garlic mixture and sauté until fragrant.
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Stir in the tomato ketchup and the cornstarch slurry. Cook until the mixture thickens slightly, bringing it to a gentle boil.
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Once the sambal has thickened, remove it from heat and set aside to cool before serving alongside your Tempe Katsu.
Enjoy this delicious Tempe Katsu with Thai Sambal for a fulfilling meal that celebrates the rich flavors of plant-based cooking! Happy cooking!
