Tempe Mendoan Melet
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 board |
| Tofu | 4 pieces |
| For the Sambal | |
| Shallots | 12 cloves |
| Garlic | 5 cloves |
| Bird’s Eye Chili | 100 (adjust to taste) |
| Tomato | 1 |
| Sugar | To taste |
| Salt | To taste |
| For the Batter | |
| Tapioca Flour | 1 tablespoon |
| All-Purpose Flour | 6 tablespoons |
| Garlic | 3 cloves |
| Ground Coriander | To taste |
| Chicken Bouillon Powder | To taste |
| Water | As needed (not too thick) |
| Oil | For frying |
Instructions
- Prepare the Sambal: In a food processor (or mortar and pestle), combine the shallots, garlic, tomato, and bird’s eye chili. Blend until coarse, ensuring not to over-puree.
- Cook the Sambal: Sauté the sambal mixture in a pan, adding salt and sugar to taste, then set aside.
- Make the Batter: Finely mince the garlic and mix it with the all-purpose flour and tapioca flour. Season with salt and chicken bouillon powder, then gradually add water until you achieve a smooth batter (avoid making it too thick).
- Prepare the Tempe and Tofu: Slice the tempe and tofu into thicker pieces to accommodate the sambal filling.
- Fill the Tempe and Tofu: Spoon the prepared sambal into the sliced tempe and tofu, ensuring each piece is generously filled.
- Coat and Fry: Dip the stuffed tempe and tofu into the batter, ensuring they are well-coated. Heat oil in a pan until hot, then gently fry the pieces until they are golden and crispy, but not overly browned.
- Serve: Enjoy the tempe mendoan melet warm, perfect as a delightful snack or side dish.
This recipe beautifully combines the flavors of spicy sambal with the crispy textures of tempe and tofu, making it a must-try for any culinary enthusiast!
