Tempe Isi Sambel
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 200 grams (1 box) |
| All-purpose flour | 200 grams |
| Salt | To taste |
| Shallots (finely chopped) | 3 bulbs |
| Garlic (finely chopped) | 2 cloves |
| Bird’s eye chilies | 5 pieces |
| Kaffir lime leaves | 2 leaves |
| Red chili powder (optional) | To taste |
| Cooking oil | For frying |
Instructions
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Prepare the Tempe: Slice the tempe into 10 equal square pieces, making a slight incision in the center of each to create a pocket for the sambal filling. Place the tempe in a bowl and season with salt and the finely chopped shallots and garlic.
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Make the Sambal Filling: Finely chop the bird’s eye chilies and mix them in a separate bowl with the remaining shallots, garlic, and a pinch of salt. Combine all ingredients thoroughly.
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Fill the Tempe: Carefully stuff the sambal mixture into the pocket of each tempe piece.
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Coat with Flour: In a shallow dish, mix the all-purpose flour with a little salt and additional finely chopped garlic if desired. Dredge each stuffed tempe piece in the flour mixture until well-coated.
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Fry the Tempe: Heat a sufficient amount of cooking oil in a frying pan over medium heat. Once the oil is hot, gently place the coated tempe into the pan and fry until golden brown and crispy, about 4-5 minutes on each side.
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Serve: Remove the tempe from the oil and let them drain on paper towels. Serve hot as a delightful side dish or snack, perfect for pairing with spicy dipping sauce for those who crave extra heat. Enjoy your Tempe Isi Sambel! 😋
This delightful dish not only serves as a delicious main or side but also embodies the ultimate in Indonesian flavors, making it a favorite at gatherings.
