Tempe Kekinian: A Delicious Twist on Traditional Tempe
This “Tempe Kekinian” recipe takes traditional tempe to the next level with a burst of flavors and textures. The crispy fried tempe, stuffed with a savory filling of aromatic spices and topped off with a golden, crunchy batter, is perfect for anyone looking to enjoy a modern twist on a classic Indonesian dish. Ideal as a snack or side dish, it’s simple, flavorful, and absolutely irresistible!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 200g |
| Red onion (bawang merah) | 2 cloves, finely chopped |
| Garlic (bawang putih) | 3 cloves, finely chopped |
| Bird’s eye chili (cabe rawit) | 5-6, finely chopped |
| Red chili (cabe merah) | 1, finely chopped |
| Tomato (tomat) | 1, diced |
| All-purpose flour (Tepung serbaguna Sajiku) | 100g |
| Salt (garam) | 1 tsp |
| Taste enhancer (penyedap rasa) | 1 tsp |
| Cooking oil (minyak) | For frying |
Instructions
-
Prepare the Tempe
Start by cutting the tempe into thin slices, then carefully split each slice in half without cutting all the way through, leaving a slight hinge so that they remain attached. This will create pockets to stuff with the flavorful filling. -
-
Make the Filling
In a food processor or using a mortar and pestle, finely blend the red onion, garlic, bird’s eye chili, red chili, and tomato until you have a smooth paste. -
Sauté the Filling
Heat a little oil in a pan and sauté the spice paste over medium heat until the aroma is fragrant and the mixture is well-cooked. Season with salt and taste enhancer to adjust the flavor. Once cooked, remove the filling from the pan. -
Stuff the Tempe
Carefully spoon the sautéed filling into the pocket of each piece of tempe, ensuring it is evenly distributed. -
Coat with Flour
In a bowl, prepare the all-purpose flour and season it with a little salt. Dip each stuffed tempe into the flour mixture, coating them evenly on all sides. -
Fry the Tempe
Heat oil in a frying pan over medium heat. Carefully fry the flour-coated tempe until golden brown and crispy on both sides. Once done, drain on paper towels to remove excess oil. -
Serve Warm
Serve the crispy tempe while still warm for the best flavor and texture. Enjoy this delightful dish with a dipping sauce or as a side to a main meal.
Tips for the Best Tempe Kekinian
- Choose firm tempe: Make sure your tempe is firm and fresh. Softer tempe may not hold up well during frying.
- Adjust the spice level: If you like things spicier, add more bird’s eye chili or a dash of sambal to the filling.
- Serve with a side: This tempe kekinian is perfect with a side of sambal, fresh salad, or even a simple rice dish.
This modern tempe recipe brings together the rich flavors of traditional Indonesian cuisine with a modern, crispy twist—perfect for any occasion. Whether you’re serving it as a light snack or part of a bigger meal, it’s sure to be a crowd-pleaser. Enjoy!
