Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybeans) | 1 block (papan tempe) |
| All-purpose flour | 6 tablespoons (sdm) |
| Ground black pepper | 1 sachet (I use half) |
| Seasoning (Roico or similar) | 1 teaspoon |
| Garlic cloves | 4 cloves |
| Egg | 1 large |
| Bread crumbs (panir) | As needed |
Instructions
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Prepare the Tempe: Begin by finely crushing the garlic cloves using a mortar and pestle. Then, crumble the tempe into small pieces and add it to a mixing bowl.
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Season the Mixture: To the crushed tempe, add the Roico seasoning, ground black pepper, and the all-purpose flour. Mix everything well. Gradually add just a little bit of water—be careful not to make it too wet; a small amount is enough to help bind the ingredients together.
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Shape the Nuggets: Using your hands, shape the mixture into small, round patties, then flatten them slightly to form nugget shapes. Repeat this process until all the mixture is used.
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Prepare for Frying: In a separate bowl, beat the egg. Then, take each nugget, dip it into the egg, and coat it generously with bread crumbs.
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Fry the Nuggets: Heat oil in a pan over medium heat. Fry the coated nuggets until they turn golden and crispy on all sides, turning them occasionally to ensure even cooking.
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Serving Suggestion: Once the nuggets are crispy and golden, remove them from the oil and drain them on paper towels to remove any excess oil. Serve warm as a snack or with your favorite dipping sauce!
These Crispy Tempe Nuggets are a perfect combination of savory, crunchy, and delicious! Ideal as a snack or a protein-rich side dish. Enjoy them with your favorite dipping sauce or alongside a fresh salad.