Tempe Jeletot (Spicy Stuffed Tempe)
Tempe Jeletot is a popular Indonesian dish made with tempeh—fermented soybean cake—stuffed with a spicy and aromatic filling. It’s coated in a crispy batter and fried to golden perfection. A delightful blend of textures, with a savory interior and crispy exterior, this dish is a must-try for fans of Indonesian cuisine. It’s perfect as a snack, appetizer, or side dish for your meals.
Ingredients:
| Main Ingredients | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 block |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Red chili (cabe keriting) | 4 pieces |
| Bird’s eye chili (cabe rawit) | 5 pieces |
| Kencur (aromatic herb) | 1 small piece |
| Shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 1 clove |
For the Batter:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (tepung terigu) | 5 tablespoons |
| Turmeric powder (bubuk kunyit) | 1 teaspoon (optional) |
| Ground black pepper (merica bubuk) | A pinch |
| Salt (garam) | To taste |
| Chicken or vegetable stock powder (kaldu bubuk) | To taste |
| Water (air) | As needed |
For Frying:
| Ingredient | Quantity |
|---|---|
| Cooking oil (minyak untuk menggoreng) | Enough for frying |
Instructions:
-
Prepare the Tempe:
Cut the tempe into 6 equal pieces, then slice each piece in half horizontally to create a pocket for stuffing. Set aside. -
Prepare the Filling:
Heat 2 tablespoons of cooking oil in a pan. Add the red chilies, bird’s eye chilies, kencur, shallots, and garlic. Sauté until the ingredients soften and become aromatic.
Once softened, remove from heat and let it cool slightly. Then, pound or grind the mixture coarsely in a mortar and pestle or food processor. Season with a little salt and stock powder to taste. -
Stuff the Tempe:
Take each piece of tempe and fill it generously with the chili-spice mixture. Repeat this process until all the tempe pieces are filled with the spicy stuffing. -
Prepare the Batter:
In a bowl, combine the flour, turmeric powder (if using), ground black pepper, salt, and stock powder. Gradually add water and stir until you achieve a smooth, thick batter consistency. -
Fry the Tempe Jeletot:
Heat enough oil in a pan for deep frying. Dip each stuffed tempe into the batter, ensuring that it is well coated. Carefully place the coated tempe into the hot oil and fry until golden brown and crispy on all sides. This should take about 3-5 minutes per batch, depending on the size of your pan. -
Drain and Serve:
Once crispy and golden, remove the tempe from the oil and place it on paper towels to drain excess oil.
Serve hot as a snack, appetizer, or side dish with your favorite sambal or dipping sauce.
Enjoy your Tempe Jeletot with its bold flavors and satisfying crunch!
