BREGEDEL TEMPE (TEMPE FRITTERS)
o 150
g tempe
o 2
tablespoon fried shallots
o 3
kaffir lime leaves
o 1
tablespoon flour
o 1
egg
o 1
cup vegetable oil
Spice paste:
·
3 large chilies, seed removed
·
3 small chilies
·
2 red shallots
·
2 cloves garlic
·
½ teaspoon chopped galangal
·
1 candle nut
·
½ teaspoon coriander seeds
·
½ teaspoon salt
·
¼ teaspoon shrimp paste
1. Mash
the tempe with a fork or place in the bowl of a food processor and blend until
it resembles coarse bread crumbs.
2. Grind
the spices in a mortar and pestle or place in the bowl of a food processor and
blend to a smooth paste.
3. Put
the mashed tempe in a bowl and mix with the spice paste, fried shallots and
lime leaves. Stir in the flour, followed by the egg.
4. Shape
the tempe into fritters the size of a golf ball and flatten a little with a
fork.
5. Heat
the vegetable oil in a wok over a medium flame. When the soil is hot, drop the
fritters into the oil, five or six at a time.
6. Fry
until golden brown on both sides, drain on absorbent paper and serve hot with
rice.
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