Ingredients
| Ingredient | Quantity |
|---|---|
| Papan tempe | 2 pieces |
| Garlic | 2 cloves |
| All-purpose flour | As needed |
| Pepper | To taste |
| Salt | To taste |
| Cooking oil | As needed |
| For the Sauce: | |
| Shallots (finely chopped) | 8 pieces |
| Garlic (finely chopped) | 4 cloves |
| Onion (finely chopped) | 1 piece |
| Tomatoes (boiled, peeled, and diced) | 2 pieces |
| Oyster sauce | 2 tablespoons |
| Tomato ketchup | 1 small bottle or ½ bottle |
| Ground pepper | 1 teaspoon |
| Salt | To taste |
| Flavor enhancer | ½ teaspoon |
| Granulated sugar | ½ tablespoon |
| Water | 250 ml |
| Margarine | As needed for sautéing |
Instructions
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Prepare the Tempe: Cut the tempe into small pieces and steam them until soft. Once cooked, mash the tempe until smooth. Add crushed garlic, flour, pepper, and salt, mixing well until the ingredients are evenly combined. Taste and adjust seasoning as needed.
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Make the Sauce: In a pan, heat margarine over medium heat. Sauté the finely chopped shallots, garlic, and onion until fragrant. Add the diced tomatoes, water, and all the seasonings, stirring until the sauce thickens and is well-cooked. Taste and adjust flavors to your liking.
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Combine: Serve the tempe on a plate, topped generously with the flavorful sauce. Enjoy your delicious steak tempe!