Tempe Jeletot Recipe
Ingredients
- 1 block of tempe (papan tempe)
- Stuffing Ingredients
- 15 large red chili peppers (adjust to taste)
- 1 curly chili pepper (optional, adjust to taste)
- 1 shallot
- 1 garlic clove
- Salt, to taste
- Seasoning or Royco (flavor enhancer), to taste
- Coating Ingredients
- 1 pack of all-purpose flour (tepung serbaguna)
- Water, as needed for the batter
Instructions
-
Prepare the Tempe:
Begin by slicing the tempe into thin pieces, making sure they are not too thick. In the center of each slice, create a small hole using a knife or your hands. This will form a pocket to hold the stuffing. -
Make the Stuffing:
Using a food processor or a mortar and pestle, grind the red chili peppers, curly chili, shallot, garlic, salt, and seasoning (such as Royco) into a smooth paste. Taste and adjust seasoning as necessary for the desired heat and flavor. -
Stuff the Tempe:
Gently fill each piece of tempe with the chili mixture, ensuring the stuffing is well-packed in the center. -
Prepare the Coating:
In a bowl, mix the all-purpose flour with a little water to form a smooth batter. The consistency should be slightly thick but still pourable. -
Fry the Tempe Jeletot:
Heat oil in a deep frying pan. Dip each stuffed tempe into the batter and fry them in the hot oil until they turn golden brown and crispy. Make sure to fry in batches so the tempe can cook evenly. -
Serving:
Once golden and crispy, remove the tempe jeletot from the oil and drain on paper towels. Serve hot as a snack or side dish with your favorite dipping sauce or fresh greens.
Nutritional Information (per serving, approximate)
- Calories: 150
- Fat: 8g
- Carbohydrates: 15g
- Protein: 7g
- Fiber: 2g
Enjoy this Indonesian-inspired snack with a kick of flavor and spice!
