Tempe Goreng Tepung Isi Sambel
Description: This delightful Indonesian dish features crispy fried tempeh filled with a spicy sambal, making for an irresistible snack or side dish. Perfectly seasoned and golden-brown, it’s best enjoyed fresh and warm.
Ingredients
| Tempeh | Amount |
|---|---|
| Tempeh | 4 pieces, cut and slit without separating |
| Cooking oil | As needed |
| Batter | Amount |
|---|---|
| All-purpose flour | As needed |
| Green onion | 1 stalk, finely sliced |
| Margarine | 1 tablespoon, melted |
| Water | As needed |
| Spice Mixture | Amount |
|---|---|
| Shallots | 4 pieces |
| Garlic | 2 cloves |
| Turmeric | ½ cm |
| Coriander | 1 teaspoon |
| Salt | To taste |
| Sambal Ingredients | Amount |
|---|---|
| Red curly chili peppers | 50 grams |
| Bird’s eye chili | 10 pieces |
| Shallots | 6 pieces |
| Garlic | 3 cloves |
| Tomato | 1 piece |
| Salt | To taste |
Instructions
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Prepare the Sambal: Sauté the sambal ingredients (red chilies, bird’s eye chilies, shallots, garlic, and tomato) until fragrant and cooked through. Remove from heat and set aside.
-
-
Make the Batter: In a bowl, combine the batter ingredients (all-purpose flour, sliced green onion, melted margarine, and enough water) to create a smooth mixture without lumps.
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Stuff the Tempeh: Carefully fill the slit in each piece of tempeh with the prepared sambal until generously filled.
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Coat the Tempeh: Dip each stuffed tempeh into the batter, ensuring it is evenly coated.
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Fry the Tempeh: Heat the cooking oil in a pan over medium heat. Fry the coated tempeh until they turn golden brown and crispy. Remove and drain excess oil.
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Serve: Arrange the fried tempeh on a serving plate and enjoy them warm for the ultimate flavor experience.
Nutritional Information
(Nutritional information will vary based on serving size and specific ingredients used; please calculate based on your preparation method.)
This recipe combines traditional flavors with simple cooking techniques, perfect for anyone looking to explore Indonesian cuisine. Enjoy the crispiness of the outer layer and the flavorful kick from the sambal inside!
