As Indonesian, tempeh is one of our main food; it is
abundant, so easy to find and barely cheap. We used to cook it as our
traditional food like fried tempeh, vegetables stewed in coconut milk (sayur lodeh), javanese diced tempeh with spiced coconut grated (botok), etc. But this time, I’d
like to change its appearance by turning it into western food.
Find the recipe at Eliza Setiawan and I just cant help
myself not to try it. I mean, yes we’ve already have special food made from spiced mashed tempeh shaped into oblong (mendol), it is so
popular in east java province, a perfect companion for black beef soup (rawon).
But I really want to try tempeh in a very simple ingredients as the western food
without any exotic eastern spices.
Tempeh Steak with Mushroom Sauce
Ingredients:
400
gr tempeh, diced, steamed, mashed
3
garlic cloves, minced
½
onion, minced
1
medium size free range egg
1
tbsp gluten free flour
1-2
tbsp vegetable oil
Salt,
grated nutmeg, pepper to taste
Mushroom sauce:
3
garlic cloves, minced
½
onion, sliced
Champignon
or chestnut mushrooms, finely sliced
300
ml water/ stocks
2
tbsp soy sauce
1
tbsp low sodium soy sauce
1 tbsp Worcestershire sauce
Salt,
grated nutmeg, pepper
1 tbsp vegetable oil to saute
Direction:
Tempeh
Steak:
In
a saucepan, heat the vegetable oil over medium heat, sauté the garlic and onion
until fragrant. Set aside.
In
a large bowl, combine together mashed tempeh, sauted garlic and onion, flour,
egg, salt pepper and grated nutmeg. Shape into patty shape by hand.
Heat
griddle pan and lightly brush the steak with oil. Cook the steak for 4 minutes
on the first side, and then flip them and cook for another 2 minute.
In
a saucepan, heat the vegetable oil over medium heat, sauté the garlic and onion
until fragrant, add sliced mushroom, stir until cooked.
Add flour and stir around. Pour the water (stock), soy
sauce, Worcestershire sauce, salt, pepper and nutmeg, stirring to form a sauce
and let it bubbles for about 5 minutes. Pour over the steak, enjoy.
Finally, is it good? Yeah, but for my Indonesian tongue, this steak is less aromatic (maybe because I always compare it to mendol), but trust me, its not bad, especially when it blend perfectly with the mushroom sauce.
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