PROCEDURE TEXT

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.