Indonesian Cuisines
Tempeh - The World's Finest Food
Tempeh - The World's Finest Food
Tempeh Croquette
Tempeh Croquette ("perkedel tempeh" in Indonesian) is made from tempeh mixed with potato, and is usually served with rice and "sambal" (chilli sauce). It is a side dish, but it can also be used in place of hamburger patties.
Ingredients:
2 pounds of red potatoes, boiled and mashed.
5 ounces of good quality tempeh, mashed.
1/4 tsp of dried crushed red pepper
1/8 tsp of freshly ground black pepper
1/4 tsp of ground nutmeg,
1 tsp of Norton seasoned salt
3 green onions, chopped
1 tsp of Conimex ketjap manis (sweet soy sauce)
4 cloves of fresh garlic, minced
1 large egg, and place the egg white in a bowl.
Direction:
1. Mix well all the ingredients together, except the egg.
2. Form the potato-tempeh into 20 medium size balls, and flatten them
into cakes about 2 inches in diameter and 1/2 inch thick.
3. Pour 2 inches of new oil in a flat frying pan and heat to about 225° F.
4. Test the temperature by frying a small amount of the croquette. If it quickly
turns dark you know that the temperature is too hot. Reduce or increase the
heat, as necessary, if you think it is not hot enough.
5. Dip and roll the cakes in the egg white, and deep fry.
6. Turn them over occasionally until golden brown. Always watch the heat.
7. Remove the croquette and place on paper napkin to drain excess grease.
8. Serve warm.
Enjoy!