Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (round block) | 1 piece |
| All-purpose flour | 1/4 cup |
| Salt | To taste |
| Sugar | To taste |
| Black pepper | To taste |
| Ground coriander | To taste |
| Green onions | To taste, sliced |
| Filling: | |
| Red chilies | 5 pieces |
| Green chilies | 10 pieces |
| Shallots | 3 pieces |
| Garlic | 2 cloves |
Instructions
- Begin by carefully slicing the tempe in half and creating a hollow space in the center for the filling.
- In a mortar and pestle, grind the red and green chilies along with shallots and garlic until you reach your desired consistency, whether coarse or smooth.
- In a bowl, combine the flour, black pepper, sliced green onions, salt, and mix thoroughly. Gradually add enough water to create a smooth batter.
- Gently fill the hollowed tempe with the ground mixture of chilies and onions, ensuring it is well-packed.
- Next, dip the filled tempe into the flour mixture, coating it evenly.
- Heat oil in a pan over medium heat, then carefully fry the tempe until it turns golden brown and crispy, turning occasionally to ensure even cooking.
- Once cooked, remove from the oil and let it drain on paper towels. Serve hot, either as a delightful snack or alongside warm rice.
Enjoy your delicious Tempe Isi Kekinian, perfect for any meal or as a tasty treat!