Tempe Jeletot: A Spicy Tempe Delicacy
Tempe Jeletot is a bold, savory, and spicy Indonesian dish, where crispy pieces of tempe are coated in a fiery sambal seasoning and fried to perfection. The combination of rich tempe, fiery chilies, and aromatic spices creates a delightful flavor that is sure to impress your taste buds. This dish can be served as a side or as a main course, especially for those who enjoy a little heat in their meals.
Here’s a step-by-step guide to making Tempe Jeletot, a deliciously spicy, crispy treat that will bring some excitement to your table.
Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (fermented soybeans) | 1 block |
| Tepung Bumbu Sajiku (breading flour) | 2 tablespoons |
| Vegetable oil | For frying |
| Water | A few teaspoons (to mix with the flour) |
| Devil’s Chili (Cabai Setan) | 2-3 whole chilies |
| Red chili (Cabai Merah) | 2-3 medium-sized chilies |
| Shallots (Bawang Merah) | 3, peeled and sliced |
| Garlic (Bawang Putih) | 2 cloves, peeled and minced |
| Salt (Garam) | To taste |
| Sugar (Gula) | A pinch |
| Seasoning (Sasa) | A dash |
Instructions
-
Prepare the Tempe:
- Slice the tempe into small bite-sized pieces, about 2-3 cm each.
-
Fry the Spices:
- In a pan, heat a little vegetable oil and fry the red chilies, devil’s chili, shallots, and garlic until they become fragrant and softened. The chilies should blister slightly and the onions should turn golden brown.
-
Grind the Spices:
- Remove the fried spices from the pan and place them in a mortar and pestle (or blender). Grind them into a smooth paste, adding salt, sugar, and a little Sasa seasoning for extra flavor.
-
Mix the Tempe with the Sambal:
- Once the sambal paste is smooth, stir it into the sliced tempe. Make sure all the pieces are well-coated with the flavorful sambal mix.
-
Prepare the Breading Mixture:
- In a small bowl, mix the Tepung Bumbu Sajiku with a tiny bit of water. Stir until you get a thick batter-like consistency—don’t let it get too runny.
-
Coat the Tempe:
- Take the sambal-coated tempe pieces and dip them into the prepared flour mixture, ensuring that each piece is evenly coated.
-
Fry the Tempe:
- Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, carefully place the coated tempe pieces into the oil. Fry them until they are golden brown and crispy.
-
Drain and Serve:
- Once fried, remove the tempe from the oil and place them on a paper towel to drain excess oil. Serve hot and enjoy your crispy, spicy Tempe Jeletot.
Serving Suggestions
- Tempe Jeletot is perfect when paired with steamed rice or as a side dish to complement your main course.
- You can garnish the dish with fresh cilantro or serve it with a cooling cucumber salad to balance the heat.
Tips and Variations
- If you prefer a milder version of this dish, reduce the number of devil’s chilies and use only red chilies.
- For extra crunch, double coat the tempe by dipping it into the batter twice before frying.
Nutritional Information (Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 15-20 g |
| Carbohydrates | 15-20 g |
| Fats | 15-20 g |
| Fiber | 3-4 g |
| Sodium | 250-300 mg |
With the right balance of spice and crispy texture, Tempe Jeletot is sure to be a crowd-pleaser. Whether you’re a fan of Indonesian cuisine or looking for a new way to enjoy tempe, this dish delivers both flavor and satisfaction. Perfect for any occasion, it’s a great way to spice up your cooking repertoire!
