Steak Tempe with Creamy Mashed Potatoes: A Flavorful Plant-Based Delight
Delve into the delightful world of plant-based cuisine with this flavorful recipe for Steak Tempe served alongside creamy mashed potatoes. This dish combines the hearty texture of tempe with a crispy coating, perfectly paired with smooth, buttery mashed potatoes and a rich BBQ sauce. It’s not only satisfying but also brings a burst of flavor to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Tempe Steak | |
| Tempe | 1 block (approximately 250g) |
| All-purpose Flour | 1 kg |
| Baking Powder | 1 tsp |
| Egg | 1 large |
| Garlic | 2 cloves |
| Salt and Pepper | To taste |
| For the Mashed Potatoes | |
| Potatoes | 4 medium |
| UHT Liquid Milk | 100 ml |
| Butter | 2 tbsp |
| For the BBQ Sauce | |
| Onion (chopped) | 1 medium |
| Cornstarch | 1 tsp |
| Chili Sauce | 3 tbsp |
| Cooking Oil | For frying |
| Oyster Sauce | 1 sachet |
Instructions
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Prepare the Tempe: Start by cutting the tempe into four equal pieces. Steam the pieces until tender, about 15-20 minutes.
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Make the Seasoning: While the tempe is steaming, finely mince the garlic cloves and mix them with salt and pepper to create a seasoning blend.
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Mash the Tempe: Once steamed, mash the tempe in a bowl until it reaches a smooth consistency. Incorporate the garlic seasoning mix into the mashed tempe.
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Add Binding Ingredients: Stir in 1 tablespoon of all-purpose flour and the egg to the mashed tempe mixture. Mix until well combined. Shape this mixture into steak-like patties, ensuring they are not too thick.
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Prepare the Coating: In a separate bowl, combine the remaining all-purpose flour with the baking powder. This mixture will create a crispy coating for your tempe steaks.
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Create the Batter: Take about 5 tablespoons of the flour mixture and add approximately 200 ml of water to create a wet batter.
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Coat the Tempe: Dip each tempe patty into the wet batter, ensuring they are fully coated, then transfer them to the dry flour mixture to coat thoroughly. For a thicker coating, repeat this dipping process.
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Fry the Tempe: Heat cooking oil in a deep pan over medium heat. Once hot, carefully place the coated tempe steaks into the oil. Fry until golden brown and crispy, approximately 3-4 minutes on each side. Once cooked, remove them from the oil and drain on paper towels.
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Prepare the Mashed Potatoes: While the tempe is frying, peel and chop the potatoes. Boil them in a pot of salted water until fork-tender, about 15-20 minutes.
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Mash the Potatoes: Drain the boiled potatoes and transfer them to a mixing bowl. Mash the potatoes until smooth. In a skillet over medium heat, combine the mashed potatoes with the butter and UHT liquid milk. Stir continuously until the mixture is creamy and well blended.
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Make the BBQ Sauce: In another pan, melt 1 tablespoon of butter and sauté the chopped onion until fragrant. Pour in about 150 ml of water, then add the chili sauce and oyster sauce. In a small bowl, mix the cornstarch with a little water to dissolve, and add this to the sauce. Stir over low heat until the sauce thickens.
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Serve: To assemble, place a tempe steak on each plate, generously drizzle with the BBQ sauce, and serve alongside a scoop of creamy mashed potatoes.
Enjoy your Steak Tempe with Mashed Potatoes as a comforting, plant-based meal that is sure to impress family and friends alike! This recipe not only showcases the versatility of tempe but also brings a delightful array of textures and flavors to your dining experience.
