Tempe Jelatot: A Crispy, Spicy Tempe Delight
Tempe Jelatot is a delicious, crispy snack from Indonesia that combines the savory goodness of tempeh with a spicy, flavorful coating. This dish is perfect for anyone who loves crispy, spicy treats and is a great option for a snack or side dish at any gathering. In this recipe, we’ll break down how to prepare this dish with simple ingredients and straightforward steps. Whether you’re a seasoned cook or a beginner, you’ll love how easy and satisfying this recipe is.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soy cake) | 200g – cut into thin slices |
| Spice Blend (Bahan Halus) | |
| Red shallots (bawang merah) | 2-3, finely chopped |
| Garlic (bawang putih) | 3-4 cloves, finely chopped |
| Bird’s eye chili (rawit) | 3-5 (adjust to taste for spiciness) |
| Red chili (cabe merah) | 1, chopped |
| Salt (garam) | To taste |
| Flour Coating (Bahan Tepung) | |
| All-purpose flour (terigu) | 100g or as needed |
| Water (air) | As needed for batter |
| Spring onions (daun bawang) | Thinly sliced, for garnish |
| Turmeric (kunyit) | 1 teaspoon, ground |
| More garlic (bawang putih) | 2 cloves, ground |
| More shallots (bawang merah) | 1-2, ground |
| More salt (garam) | To taste |
Instructions
| Step | Description |
|---|---|
| 1. Prepare Tempe | Slice the tempe into thin, bite-sized pieces. Set aside. |
| 2. Make Spice Blend | In a mortar and pestle, grind the red shallots, garlic, bird’s eye chili, red chili, and salt into a smooth paste. You can use a food processor if you prefer. This blend will give your tempe a spicy and flavorful base. |
| 3. Marinate Tempe | Coat the tempe slices with the spice blend, ensuring each piece is evenly covered. Let it sit for 15-20 minutes to absorb the flavors. |
| 4. Prepare Flour Coating | In a bowl, mix the all-purpose flour with a little water to form a smooth batter. Add the turmeric, additional garlic, shallots, and a pinch of salt to the batter. The batter should be thick enough to coat the tempe but not too runny. |
| 5. Fry the Tempe | Heat oil in a deep pan or skillet over medium heat. Dip each marinated tempe slice into the flour batter, ensuring it’s fully coated. Carefully fry them until golden brown and crispy. Fry in batches to avoid overcrowding. |
| 6. Drain and Serve | Once crispy, drain the tempe on paper towels to remove excess oil. Serve hot, garnished with thinly sliced spring onions. |
Tips for the Best Tempe Jelatot:
- Adjust the Spice: If you love spice, increase the amount of bird’s eye chili. If you prefer a milder version, reduce the chili or omit it altogether.
- Pairing: Tempe Jelatot pairs perfectly with a simple dipping sauce such as sambal or sweet soy sauce for extra flavor.
- Serving Ideas: Serve it as an appetizer, snack, or side dish with a main meal. It’s a great addition to any meal or can even be enjoyed on its own with a cold drink.
Nutritional Information (Approximate)
| Nutrient | Per Serving |
|---|---|
| Calories | 200 kcal |
| Protein | 10g |
| Carbohydrates | 25g |
| Fat | 8g |
| Fiber | 4g |
| Sodium | 400mg |
This Tempe Jelatot recipe is not just a delicious snack but also a great source of plant-based protein from tempeh. It’s perfect for vegans, vegetarians, and anyone who loves the rich flavors of Indonesian cuisine.
