Pecel Lele Tempe 🦈
Pecel Lele Tempe is a delightful Indonesian dish featuring fried catfish and tempeh, served with a spicy sambal that elevates the flavors. This recipe combines fragrant spices and fresh ingredients for an ultimate culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Lele) | 6 pieces |
| Tempeh | 4 pieces (daun variety) |
| Garlic | 3 cloves |
| Turmeric | 1 finger-length piece |
| Kaffir lime leaves (Daun jeruk) | 3 leaves |
| Coriander | To taste |
| Flavor enhancer (e.g., Royco) | To taste |
| Salt | 2-3 tablespoons (to taste) |
| Water | 300 ml (for soaking) |
| Cooking oil | For frying |
For the Sambal:
| Ingredient | Quantity |
|---|---|
| Curly red chilies | 15 pieces |
| Bird’s eye chili | 5 pieces |
| Tomatoes | 2 pieces |
| Shallots | 4 cloves |
| Shrimp paste (terasi) | 2 small packets |
| Lime (jeruk limau) | 1 piece |
| Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Flavor enhancer | A pinch |
Instructions
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Prepare the Catfish: Clean the catfish thoroughly, ensuring the insides are well washed.
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Make the Marinade: In a mortar and pestle, grind the turmeric, garlic, coriander, salt, and flavor enhancer until fine. Add approximately 300 ml of water to create a marinade.
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Marinate the Catfish: Soak the cleaned catfish in the marinade for a while while you prepare the sambal.
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Prepare the Sambal: Boil the curly red chilies, bird’s eye chili, tomatoes, and shallots until soft. Once cooked, grind the mixture, adding salt, flavor enhancer, and sugar to taste. Incorporate the fried shrimp paste into the sambal, and finish by squeezing in the lime juice. Add a splash of oil used for frying the catfish to enhance the flavor.
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Fry the Catfish and Tempeh: Heat oil in a pan. Fry the marinated catfish in hot oil, reducing the heat to medium once it’s sizzling. Fry until golden brown and slightly dry, then remove from the pan. Use the same oil to fry the tempeh, utilizing the marinade for added flavor.
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Serve: Arrange the fried catfish and tempeh on a serving plate, and serve with the sambal in a mortar (cobek) for a traditional touch. Enjoy your Pecel Lele Tempe with steamed rice or as is!
This recipe captures the essence of Indonesian flavors, perfect for a comforting meal. Happy cooking! 😘
