Tempe Bledek: A Flavorful Indonesian Delicacy
Indonesian cuisine is a treasure trove of unique and flavorful dishes, and one such dish that stands out for its savory taste and delightful texture is Tempe Bledek. This recipe takes humble tempeh, a fermented soy product, and transforms it into a tantalizing snack filled with a spicy and aromatic mixture. The dish is deep-fried to perfection and makes for an excellent side or main dish that pairs wonderfully with steamed rice or as an appetizer during gatherings.
Ingredients
For the Tempe Filling:
| Ingredient | Amount |
|---|---|
| Tempeh (cut into triangles) | 1 ounce (approx. 28g) |
| Red chili (cabe rawit) | 1/2 ounce (approx. 14g) |
| Dried anchovies (ikan teri) | 4 cloves |
| Shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 3 cloves |
| Onion (bawang bombay) | 1 medium-sized onion |
| Sugar (gula pasir) | 1 tablespoon |
| Salt (garam) | To taste |
| Seasoning (penyedap masakan) | To taste |
For the Flour Batter:
| Ingredient | Amount |
|---|---|
| All-purpose flour (terigu) | 1/4 kg (250g) |
| Turmeric (kunyit) | 1 small piece |
| Garlic (bawang putih) | 2 cloves |
| Coriander (ketumbar) | A pinch |
| Salt (garam) | To taste |
| Celery leaves (daun seledri) | For garnish |
Steps
-
Prepare the Tempe:
Begin by cutting the tempeh into triangles or any shape of your choice. Create a small hole in the center of each piece (this is where the spicy filling will go). Set the tempe aside for now. -
Prepare the Filling:
In a blender, combine the shallots, red chili, garlic, and dried anchovies. Blend these ingredients until smooth to create the flavorful filling mixture. -
Cook the Filling:
Slice the onion coarsely and sauté it in hot oil until it becomes soft and translucent. Once the onions are tender, add the blended mixture from step 2 into the pan. Season with sugar, salt, and seasoning powder to taste. Stir well and continue to cook until the mixture is fragrant and fully cooked. Remove from heat and drain excess oil. -
Stuff the Tempe:
Once the filling is ready, carefully stuff each piece of tempe with the prepared spicy mixture. Set aside. -
Prepare the Batter:
In a blender, combine the garlic, turmeric, coriander, and salt until smooth. Then, mix this blend with the flour and a small amount of water to create a batter. Make sure the consistency is just right—not too runny, but also not too thick. -
Fry the Tempe:
Heat oil in a deep frying pan over low heat. This is important to avoid the filling spilling out during frying. Once the oil is hot, dip each stuffed piece of tempe into the batter, coating it evenly. -
Cooking:
Fry the battered tempe until golden brown and crispy. Make sure to turn them occasionally to ensure they cook evenly on all sides. Once crispy and golden, remove from the oil and drain on paper towels to remove excess oil. -
Serve:
Arrange your crispy Tempe Bledek on a serving platter. Garnish with chopped celery leaves for a fresh burst of flavor. Serve warm with steamed rice or as a delightful snack with a dipping sauce of your choice.
Nutritional Information (Per Serving – estimated):
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 12 g |
| Carbohydrates | 28 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sodium | 600 mg |
| Sugars | 3 g |
Tips & Variations:
- Tempe Variations: You can experiment with different shapes for your tempeh—cut it into squares, strips, or even rounds for a creative presentation.
- Spice Level: Adjust the amount of red chili based on your preferred spice level. You can use milder chili varieties if you want a more subdued heat.
- Stuffing Additions: Feel free to add other ingredients to the filling, such as minced chicken or vegetables, for added flavor and texture.
Tempe Bledek is a perfect representation of Indonesian street food culture—simple, satisfying, and full of bold flavors. Whether served as a snack or a side dish, this recipe will transport your taste buds to the vibrant food markets of Indonesia. Enjoy!
