Crispy Tempe with Sambal Teri Filling (Tempe Balut Tepung Isi Sambal Teri)
This savory and crispy snack features layers of tempe filled with a spicy sambal teri (fried anchovy chili sauce). Perfectly crispy on the outside and deliciously flavorful on the inside, it’s an irresistible treat that pairs well with a variety of dipping sauces or can be served as an appetizer at gatherings. This recipe is a delightful fusion of textures and flavors, bringing together the crispy, lightness of the batter with the rich, umami punch of sambal teri.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (cut into square slices of ~5 cm, thickness max 1/2 cm) | 1 block |
| Teri Medan (or substitute with small dried shrimp) | 100 g |
| All-purpose flour | 200 g |
| Rice flour | 3 tbsp |
| Salt | 1/2 tsp |
| Chicken or vegetable bouillon powder | 1/4 tsp |
| Cooking oil (for frying) | 300 ml |
| Scallions (chopped) | 2 stalks |
| Water | 100-150 ml |
For the Spice Paste (Bumbu Halus):
| Ingredient | Quantity |
|---|---|
| Red bird’s eye chilies (cabe rawit merah) | 7 pcs |
| Red curly chilies (cabe merah keriting) | 7 pcs |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 3 cloves |
Instructions:
-
Prepare the Teri Medan:
- Wash the dried anchovies (teri Medan) thoroughly. To reduce the salty taste, you can soak them in hot water before frying.
- Heat 2 tablespoons of cooking oil in a pan, and fry the anchovies until they are half-cooked and slightly crispy. Set aside for later use.
-
Make the Sambal Teri Filling:
- In a separate pan, heat 2 tablespoons of oil over medium heat. Add the spice paste (bumbu halus) made by blending the red chilies, curly chilies, shallots, and garlic until smooth.
- Sauté the paste until fragrant and the raw smell of the garlic and shallots dissipates.
- Add the fried anchovies to the pan. Season the sambal with salt and bouillon powder. Stir well and adjust the seasoning to taste. Cook the sambal until it thickens and the anchovies are fully incorporated into the spice paste. Set aside.
-
Prepare the Tempe:
- Take the slices of tempe and spread a layer of the sambal teri filling on one side of each slice, like making a sandwich. Stack the slices with the sambal in between, ensuring they are well aligned.
-
Make the Batter:
- In a mixing bowl, combine the all-purpose flour, rice flour, chopped scallions, salt, and bouillon powder. Gradually add water while stirring to form a smooth batter. The batter should be thick enough to coat the tempe but not too runny.
-
Fry the Tempe:
- Heat enough oil in a deep pan or wok to fully submerge the tempe (about 300 ml).
- Dip each stuffed tempe sandwich into the prepared batter, ensuring they are evenly coated. Carefully fry the battered tempe in hot oil until golden brown and crispy, turning them occasionally to avoid burning. Make sure to fry them on medium heat to ensure the inside is cooked thoroughly.
- Once golden and crispy, remove the tempe from the oil and drain them on paper towels to remove excess oil.
-
Serving:
- Cut the fried tempe into smaller pieces or serve them as whole sandwiches. Serve hot as an appetizer or snack, paired with your favorite dipping sauces or fresh greens.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~300-350 kcal (per serving) |
| Protein | 10-12 g |
| Carbohydrates | 40-45 g |
| Dietary Fiber | 3-5 g |
| Fat | 15-20 g |
| Sodium | 300-400 mg |
This Crispy Tempe with Sambal Teri Filling recipe is a perfect blend of traditional Indonesian flavors with a crispy texture, making it a delightful addition to any meal. Whether you enjoy it as a snack, appetizer, or even part of a larger meal, it’s sure to be a crowd-pleaser!
