Ingredients
| Main Ingredients | Amount |
|---|---|
| Tempe | 1 block (papan tempe) |
| Sambal Ingredients | Amount |
|---|---|
| Green chili | 15 pieces |
| Bird’s eye chili | 5 pieces |
| Red chili | 3 pieces |
| Shallots | 3 cloves |
| Garlic | 1 clove |
| Salt | To taste |
| Royco seasoning | To taste |
| Batter Ingredients | Amount |
|---|---|
| All-purpose flour | 1 pack (e.g., Kobe tempura flour) |
Instructions
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Prepare the Tempe: Cut the tempe into thick slices, then carefully slit each piece in the middle, ensuring not to cut all the way through.
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Make the Sambal: In a mortar and pestle, combine the green chili, bird’s eye chili, red chili, shallots, and garlic. Grind until coarsely blended, then sauté the mixture in a pan until fragrant.
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Fill the Tempe: Spoon the sautéed sambal into the slits of the prepared tempe.
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Coat with Batter: Dissolve the all-purpose flour in a small amount of water to create a batter. Coat each piece of sambal-stuffed tempe with the batter.
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Fry the Tempe: Heat oil in a frying pan over medium heat. Fry the coated tempe until golden brown and crispy.
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Serve: Remove from the pan and place on paper towels to absorb excess oil. Serve hot and enjoy your delicious Tempe Jeletot!
This recipe offers a delightful combination of spicy sambal and crispy tempe, perfect for a savory snack or appetizer that brings a burst of flavor to your table!