Thursday, May 28, 2015

Tempeh Steak with Mushroom Sauce



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. 


Mushroom sauce:

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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