Tempe Isi Sambel Ebi
Tempe Isi Sambel Ebi is a delightful Indonesian dish that beautifully marries the earthy flavors of tempe with a spicy, savory sambal made from shrimp. This dish is perfect for those seeking a satisfying snack or a unique side dish. Follow this recipe to bring a taste of Indonesia to your kitchen!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 board, cut in half lengthwise |
| All-purpose flour | For batter (using Sasa flour) |
| Green onions (daun bawang) | Sliced, to taste |
| For Sambal Ebi | |
| Dried shrimp (ebi) | To taste, cleaned |
| Bird’s eye chilies (cabe rawit) | To taste |
| Shallots (bawang merah) | 2, finely chopped |
| Garlic (bawang putih) | 2 cloves, minced |
| Salt | To taste |
| Sugar | To taste |
| Soy sauce | To taste |
| Spicy sauce (saus pedas) | To taste |
Instructions
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Prepare the Tempe: Begin by soaking the tempe in water mixed with minced garlic and a pinch of salt for about 15-20 minutes. This will help to infuse the tempe with flavor.
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Make the Sambal: In a blender or mortar, combine the cleaned dried shrimp, bird’s eye chilies, shallots, garlic, salt, and sugar. Blend until you achieve a smooth paste. In a skillet, heat a little oil and sauté the sambal mixture until it becomes fragrant and slightly dry, adjusting the seasoning to taste. Allow it to cool.
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Stuff the Tempe: Once the sambal is cooked and cooled, carefully fill the center of each tempe piece with the sambal mixture.
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Prepare the Batter: In a bowl, combine the all-purpose flour with the sliced green onions and a little water to create a batter. The consistency should be thick enough to coat the tempe without dripping off.
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Fry the Tempe: In a large frying pan, heat oil over medium heat. Once the oil is hot, dip each stuffed tempe piece into the batter, ensuring it is well-coated, then carefully place it in the hot oil. Fry until golden brown and crispy on all sides.
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Serve: Remove the fried tempe from the oil and drain on paper towels. Serve the Tempe Isi Sambel Ebi warm, garnished with extra sliced green onions if desired. This dish pairs wonderfully with steamed rice or can be enjoyed on its own as a savory snack.
Enjoy the rich flavors and delightful textures of this Indonesian classic!
