Name: Salted Egg Bubble Tempeh
Yield: 5
Ingredients: 100.0g Wheat Flour; 150.0ml Water; 3.0g Royco Bumbu Pelezat Rasa Ayam 460g; 1.0g Soda powder; 500.0g Bubble Crumble; 500.0ml Water; 5.0g Royco Bumbu Pelezat Rasa Ayam 460g; 300.0g Tempeh; 1000.0ml Cooking Oil; 100.0g Margarine; 10.0g Garlic; 5.0g Cayenne Red Pepper; 5.0g Curry Leaves; 70.0g Knorr Golden Salted Egg Powder 270g

Tempe is always a favorite dish in Indonesia, with a long history. This dish gets an interesting twist with Salted Egg sauce, bringing a trend to traditional cuisine, perfect for capturing customers' attention

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Preparation

Batter mix
- Combine water, Royco Chicken and tempeh flavor delicious seasoning
- Coat tempeh with batter, then put it in Bubble Crumble
- Fry tempeh 180°C 1-2 minutes
- Cook margarine, garlic, cayenne pepper and curry leaves. Turn off the heat, add Knorr Golden Salted Egg Powder
- After foaming, add the fried tempeh
Salted egg sauce
- Cook margarine, garlic, cayenne pepper and curry leaves.
- Turn off the heat, add Knorr Golden Salted Egg Powder
- After foaming, add the fried tempeh

Chef Tip:

Salted egg sauce can be added fresh milk and cooking cream, to make dipping or flush sauce.

Salted Egg Bubble Tempeh

Ingredients