Tempe Melet: A Crispy, Flavorful Tempe Dish
Tempe Melet is a delightful and savory dish originating from Indonesian cuisine, known for its crispy and flavorful exterior combined with a perfectly spiced filling. This dish is perfect as a snack or a side, offering a wonderful balance of textures and taste with every bite. It’s not just a feast for the senses, but also a nutritious option packed with plant-based protein and vitamins. Here’s how to make this popular dish step by step.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Tempe (medium size, cut into 10 pieces) | 1 papan (block) |
Filling Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (coarsely grated) | 1 large |
| Bird’s eye chili (rawit) | 10 pieces |
| Red chili (cabe merah) | 2 pieces |
| Shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 2 cloves |
Seasoning for Filling
| Ingredient | Quantity |
|---|---|
| All-purpose flour (tepung terigu) | 1/4 cup |
| Green onion (daun bawang) | 2 stalks, chopped |
| Celery leaves (daun seledri) | 2 leaves, chopped |
| Shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 2 cloves |
| Coriander (ketumbar) | 1 tsp |
| Turmeric (kunyit) | A pinch |
| Seasoning (penyedap rasa) | To taste |
| Salt (garam) | To taste |
| Water (air) | As needed |
| Cooking oil (minyak goreng) | For frying |
Instructions
Step 1: Prepare the Tempe
- Cut the tempe into medium-sized pieces, then slice each piece in half lengthwise to create a pocket.
Step 2: Prepare the Filling
2. In a food processor, blend the shallots, garlic, bird’s eye chili, red chili, and coriander into a fine paste.
3. Heat a small amount of oil in a pan, and sauté the spice paste until it becomes fragrant and aromatic.
4. Add the grated carrot to the pan and stir-fry briefly, then add a small amount of water, seasoning, and a pinch of salt. Stir until the mixture is well combined, and adjust seasoning to taste. Set aside.
Step 3: Stuff the Tempe
5. Stuff each tempe piece with the carrot and spice filling, pressing them firmly to ensure the stuffing stays inside.
Step 4: Prepare the Batter
6. In a mixing bowl, combine the flour, chopped green onion, chopped celery leaves, finely ground shallots, garlic, turmeric, seasoning, and salt. Gradually add water to form a thick but smooth batter—ensure it is not too runny, as this will help the batter adhere to the tempe.
Step 5: Coat and Fry the Tempe
7. Heat enough oil in a pan to submerge the tempe pieces. Dip each stuffed tempe into the batter, ensuring it is well-coated on all sides.
8. Fry the tempe pieces in hot oil until golden brown and crispy. Turn them occasionally to ensure even cooking.
9. Remove the tempe from the oil and drain excess oil on paper towels.
Step 6: Serve
10. Once the tempe melet is crispy and golden, serve hot and enjoy as a delicious snack or side dish.
Tips for Perfection:
- For a spicier kick, feel free to add more bird’s eye chili to the filling.
- The batter should be thick enough to coat the tempe but not too runny, so it sticks to the surface while frying.
- Make sure the oil is hot enough before frying the tempe to achieve a crispy and golden crust.
Nutritional Information (per serving):
- Calories: 180 kcal
- Protein: 10g
- Carbohydrates: 15g
- Fat: 10g
- Fiber: 2g
- Sodium: 500mg
Enjoy this crunchy and flavorful Indonesian dish that’s sure to impress your guests or satisfy your cravings!
Now that you have the recipe for Tempe Melet, bring a taste of Indonesian street food to your kitchen with this simple yet delicious dish. Whether enjoyed as a snack or part of a larger meal, it’s the perfect way to showcase tempe’s versatility and richness in flavor.
