Tempe Melet Delight
Ingredients:
| Ingredient | Quantity |
|---|---|
| Thick Tempeh (cut in half) | 1 block |
| All-purpose flour | 5 tbsp |
| Turmeric | 1 tsp |
| Kaffir lime leaf (for fragrance) | 1 leaf |
| Water | As needed |
For Sambal:
| Ingredient | Quantity |
|---|---|
| Bird’s eye chilies (crushed) | To taste |
| Red chilies (crushed) | To taste |
| Shallots (thinly sliced) | 2-3 |
| Garlic (thinly sliced) | 2 cloves |
| Salt | To taste |
| Chicken bouillon powder | To taste |
Steps:
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Prepare the Sambal: Heat a little oil in a pan for sautéing. Sauté the crushed chilies, sliced shallots, and garlic until the mixture becomes aromatic and fully cooked.
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Prepare the Tempeh: Take the thick tempeh that has been cut in half. Once the sambal mixture is fragrant and cooked, generously spread or stuff the sambal onto the surface of the halved tempeh. Repeat this step until all the tempeh pieces are seasoned with sambal.
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Prepare the Coating: In a mixing bowl, combine the all-purpose flour, turmeric, water, and a pinch of salt. Tear the kaffir lime leaf into pieces and add it to the batter mixture for a fresh, fragrant note. Stir until smooth and well-blended.
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Frying the Tempeh: Heat oil in a pan for frying. Dip the sambal-coated tempeh pieces into the batter and fry them until golden brown and crispy.
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Serve: Once fried, remove the tempeh from the oil and drain the excess oil. Serve hot with extra sambal or as a side dish to your favorite meal.
Enjoy this delightful Tempe Melet with its rich sambal flavor and crispy texture!
