Crispy Tempe Meatballs (Bakso Goreng Tempe)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (small blocks) | 4 small pieces |
| Tapioca flour (kanji) | 8 cm (about 3.2 oz) |
| All-purpose flour | 8 cm (about 3.2 oz) |
| Garlic (cloves) | 4 cloves |
| Royco seasoning powder | 1 packet |
| Salt | To taste |
| Cooking oil | For frying |
Instructions:
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Prepare the Tempe: Cut the tempe into small pieces. Steam the pieces until they are tender. This step softens the tempe and makes it easier to process.
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Make the Seasoned Paste: While the tempe is steaming, peel and finely crush the garlic with salt to form a smooth paste.
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Mash the Tempe: Once the tempe has cooled a bit, mash it well in a large bowl. Add the tapioca flour and all-purpose flour to the mashed tempe. Mix well to combine all the ingredients into a smooth dough.
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Shape the Meatballs: Take a portion of the dough and shape it into small round balls. Repeat this process until all the dough is formed into meatballs.
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Steam the Meatballs: Arrange the meatballs in a steaming tray and steam them for a few minutes, until they float to the top. This indicates they are cooked through.
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Cool and Fry: Allow the steamed meatballs to cool to room temperature. Heat oil in a deep frying pan over medium heat. Once the oil is hot, fry the meatballs in batches until they turn golden brown and crispy.
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Serve: Remove the fried meatballs from the oil and drain excess oil on paper towels. Serve hot and enjoy your delicious crispy tempe meatballs!
These crispy tempe meatballs are a delightful snack or can be served as part of a main meal. Perfect for anyone looking to enjoy a vegetarian, protein-packed dish with a crispy, golden exterior.
