Monday, 27 February 2012

Tempeh Nuggets with Vegetables

Usually nugget is made from frozen meat, so the nuggets made from meat will be less durable than the use of materials other than meat. As with the menu this time tempeh nuggets with vegetables, where the tempe as its main ingredient. Tempe is the food that we know alternative, because if there is a choice, most people always choose the other options, such as tempeh with sea fish.

a. Ingredients:
1) 300 g tempeh, steamed, cut into 2x6x1 cm.
2) 100 g wheat flour, for coating.
3) 1 egg, beaten mixed origin, for coatings.
4) 100 g flour panir, for coatings.
5) Oil for frying.
6) 100 g carrots, peeled, cut into 7x1x1 cm.
7) 100 g cucumber, seeded, cut into 7x1x1 cm.

Seasoning: interference with knead until sugar dissolves
1) 3 cloves garlic, finely chopped.
2) 4 tablespoons of the tamarind.
3) 1 teaspoon brown sugar finely sliced.
4) 1 teaspoon grated ginger.
5) 3 tablespoons soy sauce.

1) 175 ml of water.
2) 100 g brown sugar iris.
3) 5 red chilies, crushed.
4) 3 cloves garlic, crushed and finely chopped.
5) 1 tablespoon lemon juice / juice.
6) 1 1/2 tablespoon soy sauce.
7) 1 teaspoon cornstarch, dissolved in 3 tablespoons of water.

b. How to Make:
1) Sauce: cook water and sugar until sugar dissolves. Enter the red chili, garlic, and soy sauce, and cook until the smell unpleasant flavor is lost. Reduce the heat. Add the lemon juice / juice and cornstarch solution and cook until thickened, remove from heat.
2) Stir the tempeh with the seasoning, let sit 30 minutes or overnight in the refrigerator, to allow the flavors to infuse. Tempeh roll in flour, dip in egg, then dredge in flour until blended panir.
3) Heat oil, put some tempeh until submerged. Fry until browned, remove and drain. Serve with carrots, cucumbers, and sauce.