Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 papan |
| Curly chilies | 4 pieces |
| Bird’s eye chilies (to taste) | 3 pieces |
| Garlic | 1 clove |
| Onion | 1 medium |
| Shrimp paste | 1 piece |
| Seasoned flour mix (any brand) | 1 package |
| Rice flour | 2 tablespoons |
| Water | As needed |
| Cooking oil | As needed |
Instructions
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Prepare the Tempe: Slice the tempe according to your preference and make a slit down the center of each piece to create a pocket for the filling.
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Cook the Ingredients: In a pan, heat a bit of oil and sauté the curly chilies, bird’s eye chilies, garlic, onion, and shrimp paste until they are soft and fragrant.
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Make the Sambal: Remove the sautéed mixture from the heat and mash it together with salt to taste.
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Fill the Tempe: Spoon the sambal into the slits of the tempe, ensuring each piece is generously filled.
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Coat the Tempe: Divide the seasoned flour mix into two bowls: one for dry coating and another for wet. Add 2 tablespoons of rice flour to the dry mixture.
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Coating Process: Roll the sambal-filled tempe in the dry mix, dip it into the wet mix, and then roll it again in the dry mixture, repeating until all pieces are coated.
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Fry the Tempe: Heat oil in a frying pan. Once hot, fry the coated tempe until golden brown and crispy.
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Serve: Remove from the oil and drain on paper towels. Serve hot with steamed rice for a delightful meal.
Enjoy this crispy, spicy tempe dish that packs a punch!