Tempe Melts Recipe: A Flavorful Indonesian Delight
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybeans) | 1 block (papan tempe) |
| All-purpose flour or Kentucky-style batter mix | 1 small package (bungkus kecil tepung bumbu serbaguna) |
| Cooking oil | As needed for frying (secukupnya) |
| For the spice paste (Bumbu Halus): | |
| Red shallots (bawang merah) | 3 cloves (siung) |
| Garlic (bawang putih) | 2 cloves (siung) |
| Green chili peppers (cabe rawit hijau) | 10 pieces |
| Red chili peppers (cabe kriting) | 7 pieces (or use regular red chili) |
| Salt | To taste (secukupnya) |
| Sugar | To taste (secukupnya) |
| Ground black pepper (merica bubuk) | To taste (secukupnya) |
| Seasoning (optional, penyedap) | To taste (secukupnya) |
Instructions
-
Prepare the Tempe
Begin by cutting the tempe into thick slices, as they will be halved later. You want pieces that are sturdy enough to hold the flavorful filling. -
Prepare the Spice Paste (Bumbu Halus)
Grind the shallots, garlic, green chilies, and red chilies into a smooth paste using a mortar and pestle or food processor. -
Cook the Spice Paste
Heat some oil in a pan, and add the spice paste. Sauté the paste until it becomes aromatic and the flavors meld together. -
Season the Paste
Add sugar, salt, black pepper, and optional seasoning to the spice mixture. Continue to cook, stirring occasionally until the mixture is fully cooked and the flavors have developed. Once done, set the paste aside and let it cool slightly. -
Stuff the Tempe
After the spice mixture has cooled a bit, cut the tempe slices horizontally but not all the way through—leave one side intact. Gently open each slice and fill it with the cooked spice paste. Be generous but avoid overstuffing. -
Prepare the Coating
In a small bowl, mix the all-purpose flour (or Kentucky-style batter mix) with water, adjusting the amount of water to achieve a smooth batter. It should be thick enough to coat the tempe without dripping too much, but not so thick that it clumps. -
Fry the Tempe Melts
Heat enough oil in a deep pan or wok to submerge the tempe slices. Test the oil temperature by dipping a small amount of batter in; it should sizzle immediately. Once the oil is hot, dip each stuffed tempe slice into the batter, making sure it’s fully coated, and carefully place it into the hot oil. -
Fry Until Golden
Fry the tempe in batches, turning them frequently to ensure even browning. Cook them until golden and crispy on all sides. Be careful not to overcrowd the pan, as this will reduce the oil temperature and result in soggy tempe. -
Drain and Serve
Once crispy and golden brown, remove the tempe melts from the oil and drain on paper towels. Serve them hot, and enjoy them with a side of fresh vegetables or as a snack!
Serving Suggestion
Pair your tempe melts with a refreshing dipping sauce like sambal or sweet soy sauce. For a more complete meal, serve with steamed rice or a light salad.
Enjoy this simple yet delicious Indonesian snack! 😊
This Tempe Melts recipe is perfect for anyone who enjoys the rich flavors of Indonesian cuisine. It features crispy, stuffed tempe with a savory spice paste that will tantalize your taste buds!
