Perkedel tempe, also known as trasi dele, is a delightful Indonesian dish that showcases the versatile ingredient of tempeh, often combined with grated cassava and a blend of aromatic spices. This savory fritter is not only easy to prepare but also bursts with flavor, making it a perfect snack or side dish for any meal. Below, you’ll find the complete recipe, including ingredients, nutritional information, and step-by-step instructions to guide you in creating this delicious dish.
Ingredients
| Ingredient | Amount |
|---|---|
| Large tempeh (preferably slightly aged) | 1 piece |
| Chicken egg | 1 |
| Cassava | 250 grams (washed and grated) |
| Spice Blend (7 ingredients) | |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Large red chili | 2 |
| Bird’s eye chili (to taste) | 10 pieces |
| Kencur (aromatic ginger) | 1 cm |
| Kaffir lime leaves | 2 leaves |
| Cooked shrimp paste (terasi) | 1 teaspoon |
| Salt, sugar, and seasoning (e.g., Royco chicken seasoning) | To taste |
| Oil for frying | As needed |
Nutritional Information (per serving, approximate)
| Nutrient | Value |
|---|---|
| Calories | 200 |
| Protein | 8 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Sodium | 200 mg |
Instructions
-
Prepare the Ingredients: Start by steaming the tempeh until tender, then mash it roughly in a bowl. In a separate bowl, wash and grate the cassava, setting it aside for later use.
-
Make the Spice Paste: Blend together the shallots, garlic, large red chili, bird’s eye chili, kencur, kaffir lime leaves, and cooked shrimp paste (terasi) until you achieve a smooth paste. This aromatic blend will infuse the fritters with incredible flavor.
-
Combine the Mixture: In a large mixing bowl, combine the grated cassava, mashed tempeh, and the spice paste. Add salt, sugar, and seasoning to taste. Mix thoroughly to ensure that all ingredients are evenly distributed.
-
Incorporate the Egg: Once the mixture is well combined, crack the chicken egg into the bowl and mix it in thoroughly. This will help bind the ingredients together.
-
Test the Seasoning: Taste the mixture and adjust the seasoning if necessary. Ensure the flavors are balanced to your liking before moving on.
-
Shape the Fritters: Heat a generous amount of oil in a frying pan over medium heat. Using two spoons, scoop and shape the mixture into small fritters, adjusting the size as per your preference.
-
Fry the Fritters: Carefully place the shaped fritters into the hot oil. Fry them until they turn golden brown and crispy on the outside, usually about 3-4 minutes per side.
-
Drain and Serve: Once cooked, remove the fritters from the oil and drain them on paper towels to absorb excess oil. Serve warm as a delicious snack or side dish.
Final Thoughts
Perkedel tempe is not only a great way to utilize tempeh and cassava, but it also serves as a wonderful introduction to Indonesian flavors. The crispy exterior and soft interior make it a delightful addition to any meal, and it’s sure to impress your family and friends. Enjoy this delicious treat with your favorite dipping sauce or alongside a refreshing salad for a complete experience. Happy cooking! 😎😎