Tempe Sambel Jeletot Recipe: A Spicy, Crispy Tempe Delight
This Tempe Sambel Jeletot recipe brings a burst of bold flavors and spice with crispy, golden tempe coated in a spicy sambel sauce. Perfect for those who love a little heat in their meals, this dish is a fantastic twist on traditional tempe recipes, offering something new, simple, and absolutely delicious. Let’s walk through this flavorful Indonesian-inspired dish that is sure to spice up your dinner table.
Ingredients
For the Tempe:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soy cake) | 1 board (cut into large pieces) |
| Red chili (small, spicy) | 17 pieces (adjust to taste) |
| Shallots | 3 cloves |
| Garlic | 1 clove |
| Carrot | 1 whole, thinly sliced and diced |
| Tomato | 1/2 medium |
| Masako (or bouillon cube) | To taste |
| Brown sugar or sugar | To taste |
For the Flour Coating:
| Ingredient | Quantity |
|---|---|
| Candlenut (kemiri) | 2 pieces |
| Coriander (ketumbar) | To taste |
| Garlic | 1 small clove (for the flour mix) |
| Turmeric (kunyit) | 1/2-inch piece |
| All-purpose flour (teflon) | 6 tablespoons |
| Rice flour (optional) | 2 tablespoons |
| Masako (or bouillon cube) | To taste |
| Green onions (daun bawang) | Finely chopped, to taste |
| Water | As needed (to adjust batter thickness) |
Instructions
Prepare the Tempe:
-
Cut the Tempe: Begin by cutting the tempe into large pieces. Then, slice each piece into two, but make sure they don’t fully separate. Alternatively, you can make a small hole in the center of each piece for easier stuffing later.
-
Prepare the Sambel:
- In a mortar and pestle, grind together the small red chilies, shallots, garlic, and brown sugar until smooth. This spicy sambel mix is the base of the flavor for the tempe.
- Add thinly sliced carrots and finely chopped tomatoes to the sambel mixture, stir well.
- Heat a bit of oil in a pan and stir-fry the sambel mix, adding a little Masako or bouillon cube for extra umami flavor. Cook until the sambel mixture is fragrant and the carrots are tender. Set aside.
-
Stuff the Tempe: Gently spoon or spread the sambel mixture inside the cut pieces of tempe, ensuring each piece is well-coated and flavorful.
Prepare the Flour Coating:
4. Make the Flour Mixture: In a mortar and pestle, grind the candlenuts, coriander, garlic, and turmeric until fine. Add this spice mixture to a bowl, along with 6 tablespoons of all-purpose flour and 2 tablespoons of rice flour (for extra crispness).
- Add a pinch of Masako and finely chopped green onions to the mix, then gradually add water while stirring to make a smooth batter. The batter should be thick but not too stiff.
- Coat the Tempe: Dip the stuffed tempe pieces into the flour mixture, ensuring each piece is well-coated in the batter. This will create a crispy outer layer once fried.
Fry the Tempe:
6. Fry: Heat a generous amount of oil in a pan over low heat. Carefully place the coated tempe pieces into the hot oil and fry slowly until they turn golden brown and crispy. Make sure to turn the pieces occasionally so they cook evenly on all sides.
- Once golden and crispy, remove the tempe from the oil and drain on paper towels.
Serving:
7. Serve & Enjoy: Serve your crispy Tempe Sambel Jeletot immediately while hot! You’ll love the spicy sambel inside and the crunchy exterior that adds so much texture to this dish.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Carbohydrates | 30 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugars | 10 g |
| Sodium | 350 mg |
Tips for Making Tempe Sambel Jeletot:
- Adjust the Spice: Feel free to adjust the number of red chilies according to your spice tolerance. You can make it milder by reducing the number of chilies or using sweet red chilies instead.
- Tempe Variations: You can use tempeh made from soybeans or other beans. Both types will work well in this recipe.
- For Extra Crispiness: Add a little baking powder to your flour mixture if you want an even crispier coating.
This simple and delicious recipe is a perfect side dish for rice, or you can enjoy it on its own as a snack. Enjoy this Indonesian-inspired dish, and feel free to get creative with your ingredients. Happy cooking!
