Ingredients:
| Ingredient | Quantity |
|---|---|
| Quail Eggs | 20 eggs |
| Tempe | 2 blocks |
| Salt | 1 teaspoon |
| Chicken Bouillon | 1 teaspoon |
| Chicken Egg | 1 egg |
| Breadcrumbs | As needed |
| Garlic | 5 cloves, minced |
| Cooking Oil | For frying |
Instructions:
-
Prepare the Quail Eggs
Start by boiling the quail eggs in a pot of water until fully cooked. Once done, drain and allow them to cool slightly. Peel the eggs carefully, making sure the shells come off cleanly. Set aside. -
Steam the Tempe
Cut the tempeh into smaller pieces and either steam or boil them until they are soft. Once the tempeh is tender, mash it into a smooth texture. This will form the base of the mixture. -
Mix the Ingredients
In a mixing bowl, combine the mashed tempeh with minced garlic, salt, chicken bouillon, and mix thoroughly until well blended. -
Shape the Balls
Take a portion of the tempeh mixture and flatten it in your hand. Place a quail egg in the center and shape the tempeh mixture around the egg, forming a smooth ball. Repeat until all the quail eggs are encased in tempeh. -
Coat the Tempe Balls
Beat the chicken egg in a small bowl. Dip each tempe ball into the beaten egg, ensuring it is fully coated. Then, roll each ball in breadcrumbs to give it a crispy coating. -
Fry the Tempe Balls
Heat oil in a frying pan over medium heat. Fry the coated tempe balls until they are golden brown and crispy on the outside. Once done, remove them from the oil and drain on paper towels to absorb any excess oil. -
Serve
Arrange the crispy tempe and quail egg balls on a serving plate. Enjoy these delightful bites as a snack or appetizer!
Tips:
- You can serve these tempe balls with a dipping sauce like spicy sambal or ketchup for extra flavor.
- Make sure the oil is hot enough before frying to ensure a crispy coating.
Enjoy your homemade Tempe and Quail Egg Balls!