Ingredients
| Ingredient | Quantity |
|---|---|
| Medium-sized tempe | 3 boards, steamed and mashed |
| Egg | 1 piece |
| All-purpose flour | 3 tablespoons |
| Tapioca flour | 3 tablespoons |
| Garlic | 3 cloves, minced |
| Salt | ½ tablespoon |
| Granulated sugar | 1 tablespoon |
| Ground black pepper | ½ tablespoon |
| For the Sauce: | |
| Garlic | 2 cloves, chopped |
| Shallot | 1 piece, chopped |
| Oyster sauce | 1 tablespoon |
| Sweet soy sauce | 1 tablespoon |
| Ground black pepper | To taste |
| Water | 50 ml |
| Tapioca flour mixed with water | 1 teaspoon |
| Salt and sugar | To taste |
| For Serving: | |
| Steamed vegetables | To taste |
| Fried potatoes | To taste |
Instructions
-
In a large mixing bowl, combine the steamed and mashed tempe with the egg, all-purpose flour, tapioca flour, minced garlic, salt, sugar, and ground black pepper. Mix well until all ingredients are thoroughly combined. Shape the mixture into round patties and flatten slightly.
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For the sauce, heat a skillet over medium heat and sauté the chopped shallot and garlic until fragrant. Add the oyster sauce, sweet soy sauce, and water, stirring to combine. Season with ground black pepper, then add the tapioca mixture, stirring until the sauce thickens. Adjust the taste with salt and sugar as desired.
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Grill the tempe patties on a medium-low flame in a non-stick skillet until they are cooked through and golden brown, flipping occasionally for even cooking (I personally enjoy them a bit charred).
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Serve the tempe steak warm, drizzled with the flavorful sauce and accompanied by steamed vegetables and crispy fried potatoes for a delightful meal. Enjoy!