Steamed Tempe with Egg and Green Onion Recipe, Simple Side Dish that is Easy to Make

Kapanlagi.com - Steamed tempe with egg and green onion can be a simple side dish choice when you want to prepare tempe in a different way. The combination of savory tempe, soft egg, and the aroma of green onion results in a homemade dish that is easy to make.

The steaming process also means this recipe does not require much oil in its preparation. With easily found ingredients, steamed tempe with egg and green onion is perfect to be served with warm rice for everyday meals.

Here is the complete recipe, compiled by KapanLagi.com from various sources, Thursday (27/8).

1. Steamed Tempe with Egg and Green Onion Recipe

Steamed Tempe with Egg and Green Onion Recipe (AI Generated)

This recipe uses simple ingredients with basic seasonings so that the flavors of the tempeh, eggs, and green onions remain pronounced. The measurements can be adjusted to taste, especially for salt and pepper.

Ingredients:

• 250 grams of tempeh

• 2 chicken eggs

• 2 stalks of green onions

• 2 cloves of garlic, finely chopped

• 3 shallots, thinly sliced

• 1/2 teaspoon of salt

• 1/4 teaspoon of ground pepper

• 1/2 teaspoon of powdered broth, optional

• 50 ml of water

• Oil as needed for sautéing

• Red chili or bird's eye chili, optional

Instructions:

1. Cut the tempeh into several pieces, then steam for about 10 minutes to make it easier to mash. Once it cools slightly, mash the tempeh using a fork or mortar.

2. Sauté the shallots and garlic in a little oil until fragrant. Add to the mashed tempeh, then add salt, pepper, and powdered broth if using.

3. Thinly slice the green onions, then add some of them to the tempeh mixture. Add the eggs and water, then stir until all ingredients are well combined.

4. Pour the mixture into a heatproof container that has been lightly greased with oil. Flatten the surface and sprinkle the remaining green onions on top.

5. Preheat the steamer until the water boils. Steam the mixture over medium heat until the center is cooked and no longer liquid.

6. To ensure the egg-based dish is safely cooked, the center temperature should reach at least 71°C (160°F) when measured with a food thermometer.

7. Remove, let it sit for a moment to reduce the steam, then cut as desired and serve.

2. Tips to Prevent Steamed Tempe from Crumbling Easily

The texture of tempeh that is too fine and the amount of liquid can make the final result softer. Therefore, use just enough water and ensure the mixture is well combined before placing it in the steaming container.

Do not fill the container too high so that the steam can reach the center of the mixture more evenly. The steaming time may also vary depending on the size and thickness of the container used.

If you want a more textured result, just crush the tempeh coarsely so that there are still small pieces in the mixture. The green onions should also be sliced thinly to spread their aroma without making the mixture too wet.

3. How to Serve Steamed Tempe with Egg and Green Onion

Steamed Tempe with Egg and Green Onion Recipe (AI Generated)

This steamed tempeh is simplest served as a side dish with warm white rice. You can also add sambal, sliced chili, or boiled vegetables as accompaniments according to your taste.

For a stronger flavor, add a little bird's eye chili or red chili to the mixture. If you prefer a milder taste, just use onions, pepper, salt, and green onions without adding chili.

If there are any leftovers, store the dish in a closed container and refrigerate it as soon as the steam has reduced. The USDA (United States Department of Agriculture) guidelines recommend that perishable foods should not be left at room temperature for more than two hours, and cooked foods are generally used within 3–4 days if stored properly in the refrigerator.

4. Questions and Answers About Steamed Tempe with Egg and Green Onion Recipe

1. Does tempeh need to be steamed before mixing with eggs?

Tempeh should ideally be steamed first to make it easier to crumble and mix with other ingredients. However, make sure not to steam it for too long so that the texture doesn't become too wet.

2. How long does steamed tempeh with egg and green onion need to be cooked?

The steaming time depends on the size and thickness of the mixture as well as the container used. Cook until the center of the mixture is completely set and no longer liquid; if using a food thermometer, the eggs should reach a minimum internal temperature of 71°C.

3. Can steamed tempeh with egg be made without sautéing onions?

Yes. Shallots and garlic can be mixed directly into the batter, although sautéing them first can provide a stronger aroma and flavor.

4. Why does steamed tempeh with egg feel too soft?

A texture that is too soft can be caused by too much water or a mixture that is too thick. Use just enough liquid and choose a container that is not too deep to ensure even cooking of the mixture.

5. How long can steamed tempeh with egg be stored in the refrigerator?

If there are leftovers, store them in a closed container and refrigerate as soon as possible. Properly stored cooked food at a temperature of 4°C or lower is generally best consumed within 3-4 days.

(kpl/rmt)