Tempe Jontor: Crispy Tempe with Spicy Sambal
Tempe Jontor is a delightful and flavorful Indonesian dish where crispy, golden-fried tempe is paired with a rich sambal sauce. This dish offers a wonderful balance of textures and tastes—crunchy on the outside, tender on the inside, with the sambal bringing a kick of heat and umami. It’s a perfect dish for a snack, side, or even as part of a main meal. Whether you’re familiar with tempe or discovering it for the first time, this recipe is sure to win over your taste buds.
Ingredients:
For the Tempe:
| Ingredient | Quantity |
|---|---|
| Tempe (to taste) | 200g or as desired |
| For the Flour Coating: | |
| Garlic (crushed) | 3 cloves |
| Shallots (crushed) | 2 medium |
| Coriander seeds (ground) | 1 tsp |
| Turmeric (ground) | 1 tsp |
| Wheat flour (or sajiku flour) | 100g |
| Salt | To taste |
| Seasoning (optional) | 1 tsp |
| Oil or melted margarine | 3 tbsp |
| Spring onion (chopped) | 2 stalks |
| Celery leaves (chopped) | 1 tbsp |
For the Sambal (Spicy Sauce):
| Ingredient | Quantity |
|---|---|
| Bird’s eye chilies (adjust to taste) | 6-8 chilies |
| Shallots | 3 medium |
| Garlic | 3 cloves |
| Tomatoes | 1 large |
| Salt | To taste |
| Seasoning (optional) | 1 tsp |
Instructions:
-
Prepare the Sambal:
- Begin by pounding the garlic, shallots, and bird’s eye chilies using a mortar and pestle, or you can use a food processor for convenience. Add a pinch of salt and blend until smooth.
- Sauté the blended mixture in a hot pan until it releases a fragrant aroma, around 2-3 minutes. Set it aside once it’s nicely cooked and aromatic.
-
Prepare the Tempe:
- Slice the tempe into pieces according to your preference—thin slices or small chunks work well.
- In a separate bowl, mix the crushed garlic, shallots, coriander, and turmeric with the flour. Add the spring onion, celery leaves, a little salt, and seasoning. Pour in the oil or melted margarine and stir until the mixture is well combined, creating a thick batter. Adjust the seasoning to taste.
-
Coat and Fry the Tempe:
- Heat enough oil in a frying pan for deep-frying.
- Dip each piece of tempe into the flour batter, making sure it’s well coated on all sides.
- Fry the coated tempe pieces in the hot oil until golden brown and crispy, about 5-7 minutes. Once cooked, remove them from the oil and drain them on paper towels to remove any excess oil.
-
Combine the Tempe with Sambal:
- Once the tempe is crispy and ready, toss it in the previously prepared sambal. Mix well so the sambal evenly coats each piece of tempe.
-
Serving:
- Garnish with extra chopped spring onions or celery leaves if desired. Serve hot as a snack, side dish, or part of a larger meal.
Nutritional Information (Per Serving):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 220 kcal |
| Protein | 10g |
| Carbohydrates | 23g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 300mg |
This recipe captures the essence of Indonesian street food with its crispy tempe coated in a flavorful sambal. The combination of the crunchy, fried tempe and the spicy, fragrant sambal makes it an irresistible dish. Perfect for those who enjoy bold flavors and are looking for a unique way to enjoy tempe!
