Tempe Filled with Egg & Mushrooms: A Delicious Indonesian Delight 😛🔥
Ingredients
For the Tempe:
- 1 block of tempe
- Spring onions, to taste
- Celery, to taste
- Oyster mushrooms
- 2 chicken eggs
- All-purpose flour (I use Sasa brand)
- 2 tablespoons cornstarch
- Water, as needed
For the Spice Mix for the Batter:
- 2 cm turmeric
- Roasted candlenuts, to taste
- Ground black pepper, to taste
- Coriander, to taste
- Chicken stock powder, to taste
- Sugar, to taste
- Salt, to taste
For the Spice Mix for the Filling:
- 15 bird’s eye chilies
- 5 large red chilies
- 5 shallots
- 3 cloves garlic
- 1/2 cm ABC fermented shrimp paste
- 1 cm kencur (optional)
Instructions
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Prepare the Tempe:
- Slice the tempe into your preferred shape. Carefully make an incision in the middle of each piece, ensuring you don’t cut all the way through.
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Cook the Filling:
- Sauté the spice mix for the filling until fragrant. Add in the 2 beaten eggs and scramble them.
- Next, stir in the sliced oyster mushrooms, sugar, salt, and chicken stock powder. Taste and adjust the seasoning as needed. Set aside to drain.
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Prepare the Batter:
- Mix the spice blend for the batter into the all-purpose flour. Gradually add water until the batter reaches a slightly runny consistency.
- Incorporate additional sugar, salt, chicken stock powder, celery, spring onions, and cornstarch into the batter.
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Stuff and Fry:
- Fill the prepared tempe slices with the mushroom and egg mixture.
- Dip each filled tempe slice into the batter, coating it thoroughly.
- Fry in hot oil until golden brown and crispy. Drain on paper towels.
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Serve:
- Enjoy your tempe filled with egg and mushrooms with a side of sambal or petis sauce. 😋🔥
This Indonesian-inspired dish brings together the rich flavors of tempe, mushrooms, and a blend of aromatic spices, making it a delightful treat for any occasion.
