Ingredients
| Category | Ingredients |
|---|---|
| Tempe | 1 block tempe |
| Filling | 15 green/red curly chilies |
| 5 bird’s eye chilies | |
| 3 shallots | |
| 3 cloves of garlic | |
| 1 small tomato (optional) | |
| 1 packet ABC shrimp paste | |
| Sugar | |
| Salt | |
| Flavor enhancer | |
| Batter | 250g all-purpose flour |
| 2 cloves of garlic | |
| A pinch of turmeric | |
| Salt | |
| Flavor enhancer | |
| Water |
Instructions
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Prepare the Tempe: Cut the tempe into rectangular pieces and make a slit in the middle without cutting all the way through.
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Make the Sambal: Fry all the sambal ingredients except for the salt and sugar until fragrant. Then, pound them coarsely in a mortar and pestle. Afterward, fry the mixture again, adding sugar, salt, and flavor enhancer to taste.
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Prepare the Batter: Combine the all-purpose flour with enough water to achieve a consistency that is neither too runny nor too thick. Grind the garlic, turmeric, and salt, then mix this paste into the flour mixture along with the flavor enhancer.
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Fill the Tempe: Stuff the sambal mixture into the slit of the tempe.
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Fry the Tempe: Heat oil in a pan and dip the stuffed tempe into the batter. Fry until golden brown and cooked through.
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Serve: Once cooked, remove from oil, drain excess oil, and serve hot. Enjoy your delicious Tempe Jeletot! 😊
This delightful dish combines the savory flavors of spicy sambal with the crispy texture of fried tempe, making it an ultimate treat for any occasion. Happy cooking!