Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (cubed) | 1/2 block (~110g) |
| Egg | 1 |
| Tapioca Flour | 150g |
| All-Purpose Flour | 2 tbsp |
| Garlic (minced) | 2 cloves |
| Ground Pepper | 1/2 tsp |
| Salt | To taste |
| Water | As needed |
| Oil | For greasing |
Instructions
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Steam the Tempe: Begin by steaming the cubed tempe until it softens, which typically takes about 10 minutes.
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Blend the Mixture: In a food processor (or a blender, or even using a mortar and pestle), combine the steamed tempe, egg, minced garlic, ground pepper, and salt. Blend until the mixture reaches a smooth consistency.
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Combine the Flours: In a large bowl, mix the smooth tempe mixture with the tapioca and all-purpose flour. Knead the mixture until well combined and it holds together well enough to shape.
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Shape the Bakso: Bring a pot of water to a boil and then turn off the heat. Lightly oil your hands to prevent sticking and shape the tempe mixture into small balls. Carefully place the formed bakso into the hot water.
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Cook the Bakso: Once all the bakso are shaped and in the water, turn the heat back on and cook until they are fully cooked through, which usually takes about 10 minutes.
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Serve or Grill: The bakso tempe is now ready! You can enjoy them as is or grill them for added flavor. They pair beautifully with broth, peanut sauce, or soy sauce.
Next Post: Stay tuned for the Bakso Tempe Bakar recipe! Enjoy your culinary adventure!