Bakso Tempe Oseng Kemangi Wijen
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe bakso | To taste |
| Kemangi leaves | To taste |
| Eggs (beaten) | To taste |
| Salted egg white (coarsely chopped) | To taste |
| Cooking oil | A little |
| Sesame oil | A little |
| Shallots (finely chopped) | 2 cloves |
| Garlic (smashed) | 1 clove |
| Green bird’s eye chili | To taste |
| Oyster sauce | 3 drops |
| Toasted sesame seeds | To taste |
Instructions
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Sauté Aromatics: In a skillet, heat a combination of cooking oil and sesame oil. Add the finely chopped shallots, smashed garlic, and green bird’s eye chili, and sauté until fragrant.
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Add Tempe: Introduce the tempe bakso, cut into quarters, and stir-fry until slightly browned.
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Incorporate Egg White: Add the coarsely chopped salted egg white, followed by the kemangi leaves. Mix thoroughly to combine all flavors.
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Add Beaten Eggs: Pour in the beaten eggs and stir continuously to scramble until fully cooked and mixed with the other ingredients.
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Finish with Sauce: Drizzle in the oyster sauce, stirring well to distribute the flavor.
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Serve: Once fragrant and cooked, transfer the dish to a small serving plate and top with toasted sesame seeds for an added crunch.
This delightful Bakso Tempe Oseng Kemangi Wijen combines savory flavors with a hint of aromatic herbs, making it a perfect dish for any occasion! Enjoy your culinary adventure!
