Tempe Melled Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block |
| Sambal Ingredients | |
| Bird’s Eye Chili (optional) | 7 pieces |
| Red Chili | 1 piece |
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Tomato | 1 piece |
| Salt | To taste |
| Seasoning | To taste |
| Batter Ingredients | |
| Shallots | 2 cloves |
| Garlic | 1 clove |
| Coriander | To taste |
| Turmeric | To taste |
| All-Purpose Flour | 3 tablespoons |
| Rice Flour | 2 tablespoons |
| Water | As needed |
| Salt | To taste |
| Ground Pepper | 1/2 sachet |
Instructions:
- Prepare the Tempe: Slice the tempe in half lengthwise to create a pocket for the sambal.
- Make the Sambal: Blend the bird’s eye chili, red chili, shallots, garlic, and tomato until smooth. Sauté the mixture in a pan until fragrant.
- Stuff the Tempe: Fill the pocket of the sliced tempe with the sambal mixture, ensuring it does not split apart.
- Prepare the Batter: In a bowl, mix all-purpose flour, rice flour, ground pepper, salt, and seasoning. Add water gradually until you achieve a smooth batter. Incorporate finely chopped shallots, garlic, turmeric, and coriander into the batter.
- Fry the Tempe: Heat oil in a pan. Dip the stuffed tempe into the batter and fry until golden brown. Remove and drain on paper towels.
Enjoy your crispy, flavorful Tempe Melled as a delicious snack or side dish!
