Material:
- 150 grams of tempe
- 200 grams of versatile flour (original recipe 150 grams)
- 70 grams of sago flour (original recipe 50 grams)
- 3 grains of garlic, puree
- 2 chicken eggs, shake off
- 75 grams of grated cheddar cheese
- 25 ml of ready-made thick coconut milk
- 1 celery stick, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon powdered broth
- 2 tablespoons margarine (original recipe not used)
- The oil for frying
How to make:
Poke tempe with a fork, then burn briefly on the stove until the surface is slightly dry and browned. Cut the tempeh and puree. You can use the ulekan or blender or food processor, to smooth it.
Prepare a large bowl, add a soft tempe, grated cheese, flour, sago flour, salt, powdered broth, celery, and garlic, stirring evenly using a spatula. Then enter the beaten eggs and coconut milk, using stirring fingers and knead the dough until smooth. Add margarine, knead the dough until the margarine is well mixed, the dough becomes limp and not sticky.
Now we will cut up the dough. You can use the pasta machine, the way for the dough into sections then put the dough into the paste grinder, thin it with a thickness of 3 mm. Then insert into the paste cutter until the dough is cut off.
Fry the dough into preheated oil and fry using medium heat until browned, dry and cooked. Remove and drain, then place the stick on a paper-topped plastic plate to absorb excess oil.
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