Tempe Filled with Egg & Mushrooms Recipe (Tempe Melet Isi Telur & Jamur) 😛🔥
Ingredients:
| Main Ingredients | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 board (about 250g) |
| Green onions (chopped) | To taste |
| Celery (chopped) | To taste |
| Oyster mushrooms (sliced) | 1 cup (about 100g) |
| Eggs | 2 large |
| All-purpose flour (I use Sasa) | 2 tablespoons |
| Cornstarch (maizena) | 2 tablespoons |
| Water | As needed (for batter) |
| Spice Paste for Batter | Quantity |
| Fresh turmeric (sliced) | 2 cm (approx. 1 inch) |
| Roasted candlenuts (kemiri) | To taste |
| Ground black pepper | To taste |
| Ground coriander (ketumbar) | To taste |
| Chicken stock powder (kaldu bubuk) | To taste |
| Salt and sugar | To taste |
| Spice Paste for Filling | Quantity |
| Red chili peppers (cabe rawit) | 15 pieces |
| Red bell peppers (cabe merah besar) | 5 pieces |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 3 cloves |
| Cooked shrimp paste (terasi) | ½ cm piece |
| Kencur (optional, for extra flavor) | 1 cm piece |
Instructions:
-
Prepare the Tempe:
- Cut the tempe into slices as desired. For a stuffed version, make a slit in the middle of each slice, being careful not to cut all the way through, leaving one side attached. This will create a pocket for the filling.
-
Prepare the Filling:
- Heat a bit of oil in a pan and sauté the spice paste for the filling, including the red chili peppers, bell peppers, shallots, garlic, shrimp paste (terasi), and optional kencur until fragrant.
- Add the two eggs and scramble them until cooked through.
- Toss in the sliced oyster mushrooms, along with salt, chicken stock powder, and a pinch of sugar. Stir well and taste, adjusting seasoning as necessary.
- Once the filling is cooked, remove from heat and set aside.
-
-
Prepare the Batter:
- In a separate bowl, mix the all-purpose flour, cornstarch, and the spice paste for the batter. Gradually add water, stirring until the batter reaches a slightly runny consistency.
- Season with salt, sugar, chicken stock powder, celery, and green onions to taste.
-
Stuff the Tempe:
- Stuff the pocket in each slice of tempe with the cooked filling, pressing gently to secure the contents.
-
Coat and Fry:
- Dip the stuffed tempe slices into the prepared batter, ensuring they are fully coated.
- Heat oil in a frying pan over medium heat and fry the tempe until golden brown and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.
-
Serve:
- Serve the crispy tempe with sambal sauce or petis sambal on the side for dipping.
Tips:
- You can add more vegetables or adjust the seasoning in the filling to your taste. Try adding chopped green onions or fresh herbs like cilantro for an extra burst of flavor.
- If you like more heat, feel free to increase the amount of chili peppers in the filling.
- Pair this dish with steamed rice or enjoy as a savory snack!
Enjoy this Indonesian-style savory snack, with crispy tempe and flavorful, spicy filling. Perfect for any occasion! 😛🔥
