Spicy Stuffed Tempe Mellet: A Trendy Indonesian Delight

Tempe Kekinian (Tempe Mellet)

Indulge in a delightful twist on a traditional Indonesian favorite with this Tempe Kekinian, also known as Tempe Mellet. This recipe showcases tempe, a fermented soybean cake, that is filled with a spicy and savory mixture, then coated in a light batter and deep-fried to golden perfection. Perfect for a snack or appetizer, this dish is sure to be a hit at any gathering!

Ingredients

Instructions

1. Prepare the Spice Mixture:

   • Begin by blending the green chilies, shallots, garlic, and green tomatoes until smooth.
   • In a skillet, heat a little oil and sauté the blended mixture for a few minutes. Add salt, sugar, and chicken or vegetable broth powder to taste. Stir and cook until fragrant. Set aside to cool.

2. Prepare the Tempe:

   • Slice the tempe into your desired shape, making sure to create a pocket in the middle for the filling.
   • Stuff the cooled chili mixture into the pockets of the tempe, similar to how you would fill tofu.

3. Make the Coating Batter:

   • Blend the coriander, garlic, shallots, turmeric, and candlenuts (if using) into a smooth paste.
   • Mix this paste with the all-purpose flour and add enough water to create a smooth batter. Season with salt and adjust the consistency as needed.

4. Fry the Tempe:

   • Heat oil in a frying pan over medium-high heat.
   • Dip the stuffed tempe into the batter, ensuring they are well-coated, then carefully place them in the hot oil.
   • Fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels to absorb excess oil.

5. Serve:

   • Enjoy your Tempe Kekinian while hot, either as a snack or alongside your favorite dipping sauce.

Nutritional Information (per serving)

Final Note

This Tempe Kekinian recipe is not just a delightful dish but also a perfect example of how traditional ingredients can be transformed into something trendy and delicious. Enjoy the process, and happy cooking!