Title: Tempe Melet (Crispy Tempe Filled with Spicy Sauce)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Medium tempe | 1 block (approximately 250g) |
| All-purpose flour | 1 cup |
| Crispy fritter flour mix | 1 packet |
| Water | As needed (for the batter) |
| Curly red chilies | 3 pieces |
| Bird’s eye chilies | 8 pieces |
| Red onion | 3 cloves |
| Garlic | 2 cloves |
| Green onion (scallions) | 2 stalks, finely chopped |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | For frying |
Instructions:
| Step | Details |
|---|---|
| Step 1 | Begin by finely grinding the curly red chilies, bird’s eye chilies, red onion, and garlic until you have a smooth, spicy paste. |
| Step 2 | In a pan, heat a small amount of oil and sauté the ground mixture until fragrant and fully cooked through. Set aside. |
| Step 3 | Cut the tempe into 8 pieces and carefully slice each piece in half to create a pocket. Fill each pocket with the sautéed spicy mixture. |
| Step 4 | In a mixing bowl, combine the all-purpose flour, crispy fritter flour, and a pinch of salt. Gradually add water to form a smooth batter. Stir in the chopped green onions and mix well. |
| Step 5 | Dip each piece of filled tempe into the batter, ensuring it is fully coated. Heat oil in a frying pan over low heat and fry the tempe until golden and crispy on all sides. |
| Step 6 | Once the tempe is crisp and golden, remove from the oil and drain on paper towels to remove excess oil. Serve warm. |
Tips:
- Ensure that the oil temperature is low enough to allow the tempe to cook through without burning the outer layer.
- You can adjust the level of spiciness by adding or reducing the amount of bird’s eye chilies.
- Serve with a side of sambal or a fresh cucumber salad for extra flavor.
Enjoy your Tempe Melet with a crunchy, spicy kick!
