Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1/2 block |
| All-purpose flour (for batter) | As needed (to create a batter) |
| Ice water | As needed |
| Green bird’s eye chili peppers | 10 (or to taste) |
| Garlic | 2 cloves |
| Salt | To taste |
| Sugar | To taste |
| Flavoring (optional) | To taste |
| Cooking oil | For frying |
Instructions
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Begin by slicing the tempe into long pieces, approximately 1 cm thick. Carefully split each piece in half without cutting all the way through.
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In a mortar and pestle, grind the green chilies, garlic, a pinch of seasoning, salt, and sugar until you achieve a smooth paste. Adjust the seasoning to your preference.
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Generously spread the chili paste into the center of each split tempe piece.
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Dip each piece into the all-purpose flour batter until fully coated.
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Heat oil in a pan over medium heat. Fry the tempe until golden brown and cooked through, then remove from oil and drain on paper towels.
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Serve the Tempe Kejutan warm as a delightful appetizer or snack, and enjoy the burst of flavors!