Perkedel Tempe Bumbu Sup
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 1 papan |
| Eggs | 2 butir |
| Chopped Seasoning: | |
| – Celery leaves | 2 batang |
| – Green onions | 4 lembar |
| Ground Spices: | |
| – Shallots | 4 siung |
| – Garlic | 1 siung |
| – Pepper seeds | 1/2 sdt |
| – Salt | to taste |
| Complementary Seasoning: | |
| – Soup seasoning packet | 1 bungkus |
| – Grated carrot | 1 batang |
| – Cooking oil | as needed |
Instructions:
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Prepare the Tempe: Begin by boiling the tempe for about 5 minutes to soften it. Once done, mash it using a mortar and pestle.
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Mix the Ingredients: In a bowl, combine the mashed tempe with the ground spices, chopped celery, green onions, and the grated carrot. Mix well until all ingredients are evenly distributed.
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Season the Mixture: Gradually add the soup seasoning to the mixture, stirring continuously. Taste the mixture and adjust the salt as needed. Once the flavor is balanced, add one egg to bind the ingredients together.
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Prepare for Frying: Beat the second egg in a separate bowl for dipping. Form the tempe mixture into patties according to your preferred size.
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Fry the Perkedel: Dip each patty in the beaten egg, ensuring it’s well-coated, and then carefully place it in a hot pan with cooking oil. Fry until golden brown on both sides.
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Drain and Serve: Once cooked, remove the perkedel from the pan and drain on paper towels. Serve hot with steamed rice for a delightful meal.
Enjoy your Perkedel Tempe Bumbu Sup as a tasty side dish or a flavorful main course!
