Crispy Sambal-Stuffed Tempeh Bites: An Irresistible Indonesian Delight

Tempe Tepung Isi Sambal (Tempe Kekinian)

Tempe Tepung Isi Sambal, or Tempe Kekinian, is a delightful Indonesian dish that combines the nutty flavor of tempeh with a spicy sambal filling, all coated in a crispy batter. This recipe will guide you through creating this mouthwatering treat that’s perfect for snacking or as part of a larger meal. The tempeh’s satisfying crunch paired with the vibrant, spicy sambal is sure to impress family and friends. Let’s dive into the details!

Ingredients

Instructions

1. Prepare the Tempeh:

   Related Articles

   • 
     Crispy Tempe Katsu with Savory Teriyaki Sauce
   • 
     Coconut-Infused Tempeh and Tofu Delight with Shrimp and Pete
   • 
     Crispy Tempe Fritters: Easy Indonesian Perkedel Recipe
   • 
     Savory Ikan Asin Stir-Fry with Tempeh and Eggplant Delight
   • Begin by slicing the tempeh into thick pieces, approximately 2 cm thick. Make a slit in the middle of each piece, being careful not to cut all the way through.

2. Prepare the Filling:

   • Finely chop the green onions and celery, then combine them in a mixing bowl.
   • Add the tempe flour to the bowl and gradually add water until the mixture achieves a thick, batter-like consistency. Ensure it’s not too watery; adjust as needed and season to taste.

3. Make the Sambal:

   • In a mortar and pestle or food processor, grind together the red chili peppers, bird’s eye chili, green chili, shallots, and garlic until a coarse paste is formed, maintaining some texture for a flavorful sambal.
   • In a pan, heat a drizzle of cooking oil over medium heat, and sauté the sambal mixture until fragrant and cooked through. Season with salt and sugar to taste, and add shrimp paste if desired for extra depth of flavor. Set aside and let the sambal cool slightly.

4. Fill the Tempeh:

   • Once the sambal has cooled down a bit, take each piece of tempeh and gently open the slit, then fill it with the sambal mixture. Repeat this process until all the tempeh is filled.

5. Coat and Fry:

   • Heat oil in a frying pan over low heat. Carefully dip each filled tempeh piece into the prepared batter, making sure it is evenly coated.
   • Place the coated tempeh in the hot oil and fry until golden brown and crispy. Maintain a low flame to ensure even cooking and to avoid burning the batter. Once cooked, remove the tempeh from the oil and place it on a paper towel to drain excess oil.

6. Serve:

   • This delicious Tempe Tepung Isi Sambal is best enjoyed while still warm or hot. For added flavor, consider marinating the tempeh in a garlic seasoning before filling it with sambal. This will enhance its taste and prevent any lingering raw bean flavor if served cold.

Tips

• The tempeh can also be seasoned beforehand with garlic to enhance its flavor profile before adding the sambal.
• To adjust the spiciness, modify the quantity of chili peppers according to your preference.
• For a fun twist, experiment with different fillings or spices in the sambal to cater to your taste.

Nutritional Information (Per Serving)

Enjoy making this deliciously crispy Tempe Tepung Isi Sambal and relish in the vibrant flavors of Indonesian cuisine! Perfect as a snack or side dish, this recipe showcases the delightful versatility of tempeh. Happy cooking!