Tempe Sambel Simple (Simple Spiced Tempe)
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (pressed soybeans) | 1 block (approximately 200-250g) |
| Coriander seeds (ketumbar) | 1 teaspoon |
| Black pepper (lada) | 1/2 teaspoon |
| Turmeric (kunyit) | 1/2 teaspoon |
| Green onions (daun bawang) | 2-3 stalks, finely chopped |
| Water | Enough to form a smooth batter |
| All-purpose flour (terigu) | 1/2 cup |
| Salt (garam) | 1/2 teaspoon |
| Sugar (gula) | 1 teaspoon |
| Flavor enhancer (penyedap rasa) | 1/2 teaspoon |
| For sambel (spicy filling) | |
| Chili peppers (cabe) | 5-6, adjusted to taste |
| Shallots (bawang merah) | 3-4, peeled and halved |
| Shrimp paste (terasi) | 1 teaspoon, crushed |
| Tomatoes (tomat) | 2, roughly chopped |
| Palm sugar (gula merah) | 1 tablespoon |
| Salt (garam) | To taste |
Instructions
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Prepare the Tempe: Begin by slicing the tempe into approximately 10 thick pieces. The thickness is essential to allow the tempe to be cut in half, creating a pocket for the sambel filling.
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Season the Tempe: In a blender or food processor, grind the coriander, black pepper, turmeric, and green onions together until smooth. Mix this paste into a bowl containing the all-purpose flour, adding a little water to create a thick batter. Season the batter with salt, sugar, and flavor enhancer.
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Make the Sambel (Spicy Filling): In a mortar and pestle or blender, crush the chili peppers, shallots, shrimp paste (terasi), and tomatoes until well combined. Heat a pan with a small amount of oil, then sauté the sambel mixture, adding a pinch of salt and palm sugar to balance the flavors.
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Stuff the Tempe: Once the sambel is ready, carefully make a slit in the center of each tempe slice, taking care not to cut all the way through. Stuff each piece of tempe with the sambel mixture.
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Coat the Tempe: Dip each stuffed tempe into the flour batter, ensuring it is fully coated. This will help give it a crispy texture when fried.
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Fry the Tempe: Heat oil in a pan on medium heat. Fry the tempe in batches, making sure the heat is not too high, so that the inside cooks properly without burning the outside. Fry each side until golden brown and crispy.
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Serve: Drain the fried tempe on paper towels to remove excess oil. Serve hot with a side of rice or as a flavorful snack.
Nutritional Information (approximate per serving):
- Calories: 200-250 kcal
- Protein: 15g
- Carbohydrates: 20g
- Fat: 12g
- Fiber: 4g
- Sugar: 4g
This Tempe Sambel Simple recipe is a wonderful blend of flavors, featuring the savory taste of tempe complemented by a rich sambel filled with chili, shallots, and shrimp paste. Perfect as a snack or a side dish, this dish offers a delicious way to enjoy tempe in a new light, combining traditional Indonesian flavors with a crispy, satisfying texture.
