Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 2 pieces |
| Bird’s Eye Chili (Cabe Rawit) | 12 (adjust to taste) |
| Shallots (Bawang Merah) | 10 cloves |
| Garlic (Bawang Putih) | 5 cloves |
| Terasi ABC | 1 packet |
| Large Tomatoes | 3 |
| Celery Leaves | To taste (optional) |
| Palm Sugar | To taste |
| Salt | To taste |
| Flavor Enhancer | To taste |
| Instant Coating Flour | As needed |
Instructions
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Prepare the Tempe: Slice the tempe into thick pieces and make a slit in the middle to create a pocket for the sambal.
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Make the Sambal: For the sambal, blend together the bird’s eye chilies, 6 shallots, and garlic until smooth. Chop the remaining 4 shallots and tomatoes.
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Cook the Sambal: Sauté the blended sambal mixture until cooked through. Add terasi and palm sugar, adjusting the flavor to your liking.
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Stuff the Tempe: Once the sambal is cooked, carefully spoon it into the pocket of the tempe.
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Coat the Tempe: Chop the celery leaves and mix them into a batter made with instant coating flour and water (ensure the batter isn’t too runny). Dip the stuffed tempe into this batter, ensuring all sides are coated.
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Fry the Tempe: Heat oil in a frying pan and fry the coated tempe until golden brown and crispy.
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Serve: Enjoy your Tempe Jeletot as a delicious snack or side dish!
Happy cooking! 😊