Spicy Tempe and Tofu Pockets with Chicken Satay Filling

Ingredients

• 2 medium-sized blocks of tempe, cut into cubes
• 6 pieces of tofu, cut into cubes
• For the Spice Paste:
  • 5 shallots
  • 4 cloves garlic
  • Salt, to taste
  • 1 tablespoon cooking oil
  • 5 chicken satay skewers (for filling)
  • Chicken stock powder, to taste
  • 1 tomato
  • 5 bird’s eye chilies (adjust to taste)
• For the Dipping Batter:
  • 5 tablespoons all-purpose flour
  • 2 cloves garlic
  • Chicken stock powder, to taste
  • A pinch of coriander
  • Water, as needed

Instructions

1. Prepare the Tempe and Tofu:

   • Cut the tempe into cubes. Make a slit in some of the tempe and tofu cubes to create a pocket for the filling.

2. Make the Spice Paste:

   • In a blender, combine the shallots, garlic, salt, oil, chicken satay skewers, bird’s eye chilies, tomato, and chicken stock powder. Blend until smooth.

3. Cook the Spice Paste:

   • Heat a pan over medium heat and sauté the blended spice paste. Add chicken stock powder to taste. Cook until the paste is fragrant and the flavors are well combined.

4. Stuff the Tempe and Tofu:

   • Fill the pockets in the tempe and tofu with the prepared spice paste.

5. Prepare the Dipping Batter:

   • Blend the garlic, salt, and coriander with a little water to make a smooth batter. Add the all-purpose flour and mix well. Adjust the consistency with additional water if needed.

6. Fry the Stuffed Tempe and Tofu:

   • Heat oil in a pan over medium heat. Dip each stuffed tempe and tofu piece into the batter, ensuring it is well-coated.
   • Fry until golden brown and crispy, turning occasionally for even cooking.

7. Drain and Serve:

   • Remove from the oil and drain on paper towels. Serve hot and enjoy!

This recipe features a delightful combination of crispy tempe and tofu, generously filled with a spicy and flavorful chicken satay mixture, perfect for a unique and satisfying meal.