Crispy Tempe with Spicy Sambel Filling

Tempe Isi Sambel: A Flavorful Indonesian Delight

Ingredients:

For the Sambel (spicy sauce):

Instructions:

1. Prepare the Sambel:

   • Begin by grinding the red onions, garlic, and bird’s eye chilies coarsely using a mortar and pestle or blender, leaving the sweet basil out. This will create a rough texture for the sambel.
   • Heat a small amount of oil in a pan and briefly sauté the sambel mixture. Once it’s fragrant, add the sweet basil and continue to stir for a few more seconds. Set aside the sambel mixture for later use.

2. Prepare the Tempe:

   • Slice the tempe into thin pieces, cutting halfway through each piece without completely separating them. This will create a pocket in the middle of each slice.
   • Stuff the sliced tempe with the sambel mixture you prepared earlier, ensuring the filling is evenly distributed inside each piece.

3. Prepare the Coating:

   • Mix the crispy chicken flour with a small amount of water, creating a thick batter. This batter will coat the tempe for frying.

4. Fry the Tempe:

   • Heat oil in a pan over medium heat. Once the oil is hot, dip each stuffed tempe into the batter, coating it thoroughly.
   • Fry the coated tempe in the oil, turning them occasionally until they turn golden and crispy.

5. Serve:

   • Once the tempe is golden brown and crispy, remove them from the oil and drain excess oil on a paper towel.
   • Serve your Tempe Isi Sambel while still warm, paired with steamed rice or as a tasty snack.

Nutritional Information (Approximate per serving):

Tips for Serving:

• Tempe Isi Sambel is perfect when served with a side of steamed jasmine rice or as a filling addition to a lunchbox.
• Adjust the spiciness by adding more or fewer bird’s eye chilies to the sambel.
• If you prefer a lighter version, you can pan-fry the tempe instead of deep-frying it for a healthier alternative.