Tempe Melet: Spicy Stuffed Tempeh Fritters
If you’re a fan of crispy, flavorful snacks with a kick, then this Indonesian-inspired recipe for Tempe Melet is exactly what you’re looking for! Tempeh, a protein-packed fermented soy product, is sliced and stuffed with a bold, spicy filling, then dipped in a flavorful batter and fried to golden perfection. The result? A crunchy, savory bite with a soft, spicy center that’s perfect for enjoying as an afternoon snack or a side dish. Serve them while they’re hot for maximum flavor!
Ingredients
| Component | Ingredients |
|---|---|
| Main Ingredient | 1 block of tempeh (cut into 5 pieces) |
| Filling | 3 shallots |
| 1 clove garlic | |
| 2 red chili peppers (curly variety) | |
| 3 orange bird’s eye chilies | |
| 1/2 small tomato | |
| A pinch of roasted or grilled shrimp paste (optional) | |
| Salt, to taste | |
| Sugar, to taste | |
| Batter | 100 g all-purpose flour (adjust as needed) |
| 1 tbsp rice flour | |
| 2 cloves garlic (minced) | |
| 1 roasted candlenut (minced) | |
| 1 tsp ground coriander | |
| 1 tsp turmeric powder | |
| 1 tsp dried shrimp (rebon), soaked in hot water, drained | |
| 1 spring onion, chopped | |
| Fresh cilantro, chopped (optional) | |
| Salt, to taste | |
| Ground black pepper, to taste | |
| Chicken bouillon powder, to taste (optional) | |
| Additional | Water, for the batter |
| Cooking oil, for frying |
Instructions
-
Prepare the Filling:
- Heat a little oil in a pan over medium heat. Sauté the shallots and garlic until fragrant.
- Add the red chili peppers, bird’s eye chilies, tomato, and optional shrimp paste. Cook for a few more minutes until everything softens.
- Season with salt and sugar to taste, adjusting for your preferred level of saltiness and sweetness. Once the mixture is cooked, set it aside to cool slightly.
-
Prepare the Tempeh:
- Take each piece of tempeh and carefully slice it down the middle, making sure not to cut all the way through.
- Spoon the spicy sautéed filling into the slit in the tempeh, pressing it gently to make sure it stays in place. Set aside.
-
Make the Batter:
- In a large mixing bowl, combine the all-purpose flour, rice flour, minced garlic, roasted candlenut, ground coriander, turmeric powder, and soaked dried shrimp.
- Add chopped spring onions and cilantro (if using) for a fresh herbaceous touch.
- Season the mixture with salt, black pepper, and optional bouillon powder to enhance the flavor.
- Slowly add water while whisking to create a smooth batter. The consistency should be thick enough to coat the tempeh without dripping off too much – neither too thick nor too thin.
-
Coat the Tempeh:
- Heat a good amount of cooking oil in a pan over medium heat for frying.
- Dip each stuffed tempeh piece into the batter, making sure it is evenly coated.
-
Fry the Tempeh:
- Carefully place the coated tempeh into the hot oil. Fry each piece until it turns golden brown and crispy, which should take about 3–4 minutes per side.
- Remove the fried tempeh from the oil and drain on a plate lined with paper towels to absorb any excess oil.
-
Serve:
- Serve the Tempe Melet while warm for the best experience. These fritters are perfect on their own or with a spicy dipping sauce.
Pro Tips:
- For an extra smoky flavor, roast the shrimp paste over an open flame or in a dry pan before adding it to the filling.
- Adjust the heat level of the filling by adding more or fewer bird’s eye chilies, depending on your spice tolerance.
- Feel free to experiment with different fillings, like sautéed mushrooms or tofu, to add variety to your Tempe Melet.
Enjoy your crunchy, spicy, and utterly satisfying Tempe Melet! Perfect for snack time or even as an appetizer for your next dinner party!
