Ingredients
| Filling Ingredients | Amount |
|---|---|
| Green bird’s eye chili (or to taste) | As desired |
| Shallots | 4 cloves |
| Garlic | 3 cloves |
| Tomato | 1/2, diced |
| Salt | To taste |
| Seasoning (e.g., Royco) | To taste |
| Batter Ingredients | Amount |
|---|---|
| Shallots | 3 cloves |
| Garlic | 3 cloves |
| Coriander | 1 teaspoon |
| Turmeric | A pinch |
| All-purpose flour | 150 grams |
| Melted butter | 1 tablespoon |
| Green onions | 3 stalks, chopped |
| Celery | 3 stalks, chopped |
| Lime leaves (thinly sliced) | 3 leaves |
| Salt | To taste |
| Water | As needed |
Instructions
-
Prepare the Filling: In a mortar and pestle, grind the green chili, shallots, garlic, and tomato until smooth. Sauté this mixture in a pan until fragrant, then set aside.
-
Make the Batter: Grind the shallots, garlic, coriander, and turmeric until fine. Combine this with flour, green onions, celery, lime leaves, salt, and enough water to create a thick batter. Mix until well combined, adjusting seasoning as needed.
-
Stuff the Tempeh: Carefully cut the tempeh in half lengthwise, ensuring not to cut all the way through. Fill the cavity with the sautéed filling mixture.
-
Coat and Fry: Dip the stuffed tempeh into the batter, ensuring it is well-coated. Heat oil in a pan and fry the coated tempeh until golden brown and cooked through. Remove and drain on paper towels.
-
Serve: Your Tempe Melet is ready to be served and enjoyed! Serve hot with your favorite dipping sauce or side.
Enjoy this deliciously crispy and flavorful treat that showcases the rich culinary traditions of Indonesia!