Tempe Jeletot: A Spicy Indonesian Delight
Introduction
Tempe Jeletot is a vibrant and flavorful dish hailing from Indonesia, perfect for those who love a kick of heat in their meals. This dish features thick slices of tempeh filled with a spicy sambal and then coated in a crispy batter, resulting in a delightful combination of textures and flavors. Whether served as a snack or as part of a meal, Tempe Jeletot is sure to tantalize your taste buds and impress your guests with its bold and spicy flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (sliced thick) | 1 papan (approx. 250g) |
| All-purpose spicy seasoning flour | To taste (for coating) |
| Sambal Filling | |
| Red bird’s eye chilies | 25 pieces |
| Curly red chilies | 10 pieces |
| Shallots | 5 cloves |
| Garlic | 1 clove |
| Shrimp paste (trasi) | To taste |
| Kencur (aromatic ginger) | To taste |
| Salt | To taste |
Instructions
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Prepare the Sambal Filling
Begin by cooking the sambal ingredients—red bird’s eye chilies, curly red chilies, shallots, garlic, shrimp paste, kencur, and salt—in a pan until they are semi-cooked. This will help develop their flavors. Once they have softened, transfer the mixture to a blender or food processor and blend until smooth. Don’t forget to adjust the seasoning by adding salt to taste. For an extra layer of flavor, drizzle the sambal with some leftover hot oil from the pan. -
-
Fill the Tempeh
Take the thick slices of tempeh that you’ve cut down the middle and carefully fill each with the prepared sambal filling. Make sure to pack the filling in well for maximum flavor. -
Prepare the Batter
In a mixing bowl, dissolve the all-purpose spicy seasoning flour with ice-cold water, mixing until you achieve a smooth consistency. Be careful not to make it too runny; the batter should be thick enough to coat the tempeh without dripping off. -
Fry the Tempeh
Heat a generous amount of oil in a frying pan over medium heat. Once hot, dip the stuffed tempeh slices into the batter, allowing any excess to drip off, and carefully place them in the hot oil. Fry until golden brown and crispy, which should take about 4-5 minutes on each side. Be cautious not to overcrowd the pan, as this can lower the oil temperature and result in soggy tempeh. -
Serve
Once cooked, remove the tempeh from the oil and let them drain on a paper towel to remove excess oil. Serve Tempe Jeletot hot, garnished with extra whole bird’s eye chilies for those who crave more heat. Enjoy this deliciously spicy treat with friends and family!
Conclusion
Tempe Jeletot is not just a dish; it’s an experience of flavors and textures that encapsulates the essence of Indonesian cuisine. It’s perfect for gatherings or as a delightful snack at home. Give this recipe a try, and let the delightful flavors transport you to the vibrant streets of Indonesia! Enjoy your culinary adventure! 😍
Feel free to adjust the sambal to suit your taste, adding more chilies for a spicier kick or even experimenting with different herbs and spices to create your unique version of Tempe Jeletot. Happy cooking!
