Tempe Melet Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block |
| All-purpose flour | 7 tbsp |
| Rice flour | 2 tbsp |
| Green onion, sliced | 1 stalk |
| Celery, sliced | 1 stalk |
| Kaffir lime leaves, sliced | 2 leaves |
| Stock powder (optional) | 1 tsp |
| Water | As needed |
| Cooking oil | As needed for frying |
| Salt | To taste |
| Sugar | To taste |
For the Filling Sambal:
| Ingredient | Quantity |
|---|---|
| Red bird’s eye chilies | 10 |
| Curly red chilies | 5 |
| Shallots | 2 cloves |
| Garlic | 2 cloves |
| Tomato | 1 |
| Shallot (for extra flavor) | 1 clove |
| Galangal (optional) | 1 small piece |
| Turmeric | 1 small piece |
For the Tempe Batter:
| Ingredient | Quantity |
|---|---|
| Garlic | 2 cloves |
| Coriander seeds | 1 tsp |
| Stock powder (optional) | 1 tsp |
| Water | As needed |
| Salt | To taste |
Instructions
1. Preparing the Sambal Filling:
- Heat a little oil in a pan, and sauté the ground sambal ingredients (chilies, garlic, shallots, tomato, galangal, turmeric) until fragrant and well-cooked.
- Season with stock powder (if using), sugar, and salt to taste.
- Cook the sambal until it thickens and is well-mixed, then set it aside.
2. Preparing the Tempe Batter:
- In a bowl, combine the all-purpose flour, rice flour, ground garlic, coriander, stock powder, and salt.
- Gradually add water while stirring, until the batter is smooth with no lumps. The consistency should be thicker than a batter for fritters (not too runny).
- Once smooth, add the sliced green onion, celery, and kaffir lime leaves, and stir until evenly combined.
3. Assembling and Cooking the Tempe Melet:
- Cut the block of tempe into medium-sized slices, then make a slit in the center of each piece, being careful not to cut all the way through.
- Stuff the slit in the tempe with a spoonful of the sambal filling, pressing it inside gently. Repeat with the remaining tempe slices.
- Heat oil in a frying pan over medium heat.
- Dip each stuffed tempe slice into the prepared batter, ensuring it’s fully coated.
- Fry the tempe in the hot oil until it’s golden brown and crispy on the outside.
- Once cooked, remove from the pan, drain on a paper towel to remove excess oil, and serve hot.
Enjoy your crispy and spicy Tempe Melet as a flavorful snack or side dish!
Cooking Notes:
- For a spicier version, you can adjust the quantity of the chilies in the sambal filling.
- Serve Tempe Melet with a side of rice or as a finger food for gatherings.
