Something you've never tried before will definitely be something new to cook. As a recipe creator like myself, the idea of cooking something from simple ingredients is always on my mind. But again, it's just a matter of waiting for the right time to make it. Sometimes I feel like that time has passed me by with my busy daily life. Today, I don't want to miss out on this recipe. I have already prepared the necessary ingredients, which are very simple and easy to find.
This recipe is made from tempeh and pumpkin, which I cook on a baking sheet over the fire. The original recipe calls for frying this snack, but since I don't want it to be too oily, I prepare it on a baking sheet.
Tempeh and Siamese Pumpkin Pancakes is the name I gave to this dish. It is made from Siamese pumpkin and tempeh, which are very cheap ingredients here. I plan to make a kind of pancake, but mixed into a very light flour batter and then baked on a mold. It doesn't have many spices, but these tempeh pancakes are delicious to enjoy anytime.
Ingredients
Main Ingredients
1 block of tempeh
1 pumpkin
5 tablespoons of wheat flour
½ teaspoon of salt
¼ teaspoon of mushroom broth
1 stalk of spring onion
Spice Paste
1 clove of shallot
1 clove of garlic
3 red chilies
Preparation Procedure
Cut the tempeh into small, long pieces. I used small tempeh pieces weighing about 50 grams.
Then grate the pumpkin using a grater so that the pieces are long and uniform in size.
I blend the spices with enough water, but not too finely.
Then mix the tempeh and chayote together, then add the spice paste, mushroom broth, and salt.
Add flour, then gradually add water until the dough thickens and becomes smooth.
Then bake in a preheated mold that has been greased with oil.Bake until golden brown, flipping until completely cooked through.
Results and Serving Suggestions
Serve this pancake on a serving plate and combine with bright red spicy sambal. Then enjoy immediately and experience the extraordinary sensation. At first glance, it resembles bala-bala or bakwan, but this version is oil-free because the oil is only used to grease the pan, not for frying. It's perfect to enjoy during the rainy season like now.
The flavor is savory, with a soft texture and perfectly cooked. The tempeh flavor is amazingly savory, and when dipped in sambal, the taste becomes even more delicious and unique in my opinion.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
Find some of my other recipes below!
Steamed Green Bean Cake for Birthday Celebration
Dragon Fruit Stuffed Cassava Balls
Classic Corn Vermicelli Putu with Aren Sugar Sauce
Coconut Milk Sticky Dragon Fruit Balls