Tempe Mercon (Spicy Stuffed Tempe)
Tempe Mercon, an irresistible Indonesian street food, is a mouth-watering dish where crispy fried tempe is stuffed with a spicy, flavorful sambal filling. This dish offers the perfect blend of crispy texture on the outside with a spicy, savory punch on the inside. Ideal as a snack or appetizer for any occasion, it’s guaranteed to delight your taste buds. The name “Mercon” means “firecracker,” which refers to the spicy kick of the sambal filling inside the tempe. Let’s dive into how you can make this dish at home.
Ingredients
| Ingredients for Tempe | Amount |
|---|---|
| Tempe (fermented soybean cake) | 1 block |
For the Sambal Filling:
| Ingredients for Sambal | Amount |
|---|---|
| Red curly chilies (cabe merah keriting) | 6 pieces |
| Red bird’s eye chilies (cabe rawit merah) | 6 pieces |
| Garlic (bawang putih) | 1 clove |
| Shallots (bawang merah) | 6 cloves |
| Shrimp paste (terasi) | A small piece |
| Salt (garam) | To taste |
| Sugar (gula) | To taste |
| Seasoning (penyedap) | To taste |
For the Coating:
| Ingredients for Coating | Amount |
|---|---|
| Green onion, sliced (daun bawang) | 1 stalk |
| Wheat flour (tepung terigu) | As needed |
| Rice flour (tepung beras) | A small amount |
| Water | As needed |
For the Spice Paste (Bumbu Halus):
| Ingredients for Spice Paste | Amount |
|---|---|
| Garlic (bawang putih) | 3 cloves |
| Shallots (bawang merah) | 3 cloves |
| Coriander (ketumbar) | To taste |
| Ground black pepper (merica bubuk) | To taste |
| Salt (garam) | To taste |
| Seasoning (penyedap) | To taste |
Instructions
Step 1: Prepare the Sambal Filling
Start by frying the sambal ingredients. Heat a pan over medium heat, and fry the red curly chilies, bird’s eye chilies, garlic, shallots, and shrimp paste until fragrant and soft. Once fried, allow the mixture to cool slightly, then blend the fried ingredients until smooth. Add salt, sugar, and seasoning to taste. The result should be a flavorful, spicy sambal filling that will be used to stuff the tempe.
Step 2: Prepare the Coating Batter
In a separate bowl, combine the wheat flour and rice flour. Gradually add water, stirring continuously until the mixture forms a smooth batter that’s thick enough to coat the tempe but not too runny. Add the sliced green onions to the mixture for extra flavor.
Step 3: Prepare the Tempe
Cut the tempe into cubes or rectangles (whichever size you prefer). Make a slit in the center of each piece, creating a pocket for the sambal. Stuff each tempe with the prepared sambal filling, ensuring that the sambal is evenly spread inside.
Step 4: Coat the Tempe
Dip each stuffed tempe piece into the batter, making sure it’s fully coated with the flour mixture.
Step 5: Fry the Tempe
Heat oil in a deep pan or wok over medium heat. Once the oil is hot, fry the coated tempe pieces in batches. Cook until they are golden brown and crispy on all sides. Make sure to flip the tempe carefully so they fry evenly.
Step 6: Serve and Enjoy!
Once the tempe is cooked and crispy, drain on paper towels to remove any excess oil. Serve the hot, spicy Tempe Mercon as a snack or appetizer. Pair it with a side of sweet soy sauce or a fresh cucumber salad to balance the spice.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 25 g |
| Protein | 14 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sodium | 400 mg |
| Sugar | 2 g |
Tips and Variations
- For less spice: Adjust the number of chilies based on your preference. You can replace the bird’s eye chilies with milder chilies if you prefer a less fiery dish.
- For a crunchy texture: Consider adding a little more rice flour to the batter to increase its crispiness.
- Serving suggestion: Tempe Mercon can be served with a simple cucumber salad or a sweet soy dipping sauce to complement the spiciness of the sambal.
Enjoy this delicious Indonesian specialty that brings bold flavors and textures together for an unforgettable snack experience!
