Tempe Tepung & Sambal
Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (fermented soybean cake) | 1 block |
| All-purpose flour | 2 cups |
| Garlic | 7 cloves |
| Celery leaves | 4 stalks |
| Water | As needed |
| Ground pepper | To taste |
| Turmeric powder | To taste |
| Coriander powder | To taste |
| Salt | To taste |
| Seasoning powder | To taste |
| Cooking oil | For frying |
Sambal Ingredients
| Ingredient | Amount |
|---|---|
| Bird’s eye chilies | 50 (adjust to taste) |
| Garlic | 2 cloves |
| Shallots | 3 bulbs |
| Salt | To taste |
| Seasoning powder | To taste |
| Water | About 4 tbsp |
| Cooking oil | For sautéing |
Instructions
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Prepare the Tempe: Slice the tempe thinly or to your preference, then set aside.
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Make the Batter: In a bowl, crush the garlic. Gradually add water to the flour, mixing until you achieve a smooth, not too watery batter. Incorporate the crushed garlic, turmeric, ground pepper, coriander, salt, and seasoning powder. Stir in the chopped celery leaves until evenly mixed.
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Coat the Tempe: Add the sliced tempe to the batter, ensuring each piece is well-coated.
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Fry the Tempe: Heat oil in a frying pan over medium heat. Fry the battered tempe until golden brown and crispy. Remove and drain on paper towels.
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Prepare the Sambal: Blend the bird’s eye chilies, garlic, and shallots into a smooth paste. In a separate pan, heat oil and sauté the sambal mixture. Add salt, seasoning, and adjust to taste. Once it’s halfway cooked, pour in water and simmer until reduced and flavorful.
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Serve: Plate the crispy tempe alongside the sambal, and enjoy the ultimate spicy experience!
This dish packs a super spicy punch that’s sure to delight! 🍴😜
