Tempe Jeletot – A Spicy and Crunchy Indonesian Delight
Tempe Jeletot is a delectable Indonesian snack that features fried tempeh filled with a fiery sambal. The crisp golden crust, coupled with the spicy and savory filling, makes this dish an irresistible treat. This recipe brings a delightful fusion of flavors, combining the traditional Indonesian tempeh with a spicy sambal topping that gives it the “jeletot” or “explosive” sensation in your mouth.
Let’s break down this flavorful dish into easy-to-follow steps with ingredients that are simple and readily available.
Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (approximately 20x10cm) | 1 papan (cut into thick slices) |
| All-purpose flour (Tepung Terigu) | 5 tablespoons |
| Rice flour (Tepung Beras) | 2 tablespoons |
| Flavor enhancer (Penyedap Rasa) | ½ sachet |
| Yellow food coloring (optional) | A drop |
| Salt (Garam) | A pinch |
| Water | As needed |
| Cooking oil (Minyak Goreng) | For deep frying |
Sambal (Chili Paste) Ingredients:
| Ingredient | Amount |
|---|---|
| Fresh red chili (Cabe rawit) | To taste (adjust for desired heat) |
| Garlic (Bawang putih) | 2 cloves |
| Salt (Garam) | To taste |
| Hot oil (Minyak Panas) | A few tablespoons |
Instructions
Step 1: Prepare the Sambal
- Start by preparing the sambal. Wash the fresh red chilies and garlic thoroughly.
- Using a mortar and pestle, grind the chilies and garlic into a slightly coarse paste. Add salt to taste and mix well.
- Once the sambal is ready, heat some oil in a small pan and carefully pour it over the sambal paste. Stir it gently to combine the oil and sambal, then set aside.
Step 2: Fill the Tempe
- Slice the tempe into thick pieces. Make a slit in the middle of each slice, but don’t cut all the way through—just enough to create a pocket for the sambal filling.
- Carefully spoon the prepared sambal into the pocket of each tempe slice. Be gentle to avoid spilling the sambal, but ensure that each slice is filled evenly.
Step 3: Prepare the Batter
- In a large mixing bowl, combine the all-purpose flour, rice flour, salt, and flavor enhancer.
- Gradually add water to the dry ingredients and stir until the batter reaches a consistency that is neither too thick nor too runny.
- Add a drop of yellow food coloring if desired, and mix until the batter is smooth and well combined.
Step 4: Fry the Tempe
- Heat a generous amount of oil in a frying pan over medium-low heat.
- While the oil is heating, coat each tempe slice (with sambal inside) thoroughly in the batter.
- Fry the tempe slices gently in the hot oil, turning them occasionally to ensure even cooking and a crispy, golden-brown crust.
- Once fried to a beautiful golden color and crispy texture, remove the tempe from the oil and place them on paper towels to drain any excess oil.
Step 5: Serve
- Once the tempe slices are cooled slightly, serve them warm as a delightful snack or appetizer. The crispy outer shell contrasts perfectly with the spicy, flavorful sambal inside.
Nutritional Information (Per serving, approx. 4 servings)
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 kcal |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sodium | 450 mg |
Tips for Success
- Adjust the level of spiciness according to your taste by increasing or decreasing the amount of chilies in the sambal.
- Be careful with the temperature of the oil when frying to avoid burning the tempe. A moderate heat ensures a crispy texture without overcooking.
- Serve with a side of fresh cucumber slices or a tangy dipping sauce to balance the heat and make it even more refreshing.
Tempe Jeletot is a fun, flavorful, and simple dish that will surely impress your friends and family. Its crispy exterior and spicy filling will make it a memorable addition to any gathering. Whether served as a snack, appetizer, or part of a larger meal, this recipe embodies the essence of Indonesian street food with every bite.
Enjoy making and sharing this delicious dish!
