Tempe Melet: A Flavorful Indonesian Delight
If you’re a fan of savory, spicy snacks, this Indonesian dish known as Tempe Melet will be your next favorite go-to! This recipe takes traditional tempeh, a staple made from fermented soybeans, and transforms it into a delicious treat with bold flavors and a satisfying texture. Perfect for a quick snack or a side dish, Tempe Melet is full of exciting taste and cultural richness.
Ingredients for Tempe Melet:
Main Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Tempeh (fermented soybean cake) | 1 block (cut into 7 pieces) | Slice into thick pieces, but don’t cut all the way through |
| Red onions | 5 cloves | Finely chopped or blended |
| Garlic cloves | 2 | Finely chopped or blended |
| Red curly chili peppers | 3 | Adjust according to spice tolerance |
| Red bird’s eye chili (cabe rawit) | 10 (optional) | Adjust for heat preference |
| Tomatoes | 1 large | Chopped |
| Shrimp paste (trasi) | To taste (optional) | Adds umami flavor |
| Green onions | To taste (optional) | For garnish in batter |
For the Batter:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour or pre-made flour mix | Enough to coat the tempe | Use a pre-made flour mix to save time |
| Green onions | To taste | Chopped, for flavor in the batter |
| Water | Enough to make the batter smooth | Not too thick or too runny |
Instructions for Tempe Melet:
Step 1: Preparing the Tempe
- Begin by slicing the tempeh into several pieces (about 7 slices). Make sure to cut the pieces in a way that the center remains intact, so they can be stuffed later without falling apart. Ideally, the slices should be thick enough to hold their shape while frying. Set the tempe aside.
Step 2: Preparing the Filling
- In a blender or using a mortar and pestle, blend the red onions, garlic, red curly chili peppers, and red bird’s eye chili (if you like it extra spicy). You can also add a small piece of shrimp paste (trasi) to enhance the depth of flavor—this step is optional depending on your taste preferences.
- Once blended, heat a small amount of oil in a pan and sauté the blended mixture until fragrant and cooked through. Add a pinch of salt for seasoning. Alternatively, you can stir-fry the ingredients separately if you prefer.
Step 3: Stuffing the Tempe
- Take each slice of tempe and carefully open it in the middle (without cutting through completely). Stuff each piece with the cooked filling from step 2. Make sure the filling is evenly distributed and not spilling out.
Step 4: Preparing the Batter
- For the batter, you can use a pre-made flour mix (tepung bumbu serbaguna) to save time, or create your own by combining all-purpose flour, a little water, and a pinch of salt. Add chopped green onions to the batter for added flavor. The consistency should be thick enough to coat the tempe but not too watery.
Step 5: Frying the Tempe
- Heat enough oil in a pan to submerge the stuffed tempe slices. Dip each piece of stuffed tempe into the batter, ensuring it’s fully coated. Gently fry them in the hot oil until golden brown and crispy on both sides. Be careful not to overcrowd the pan to ensure even cooking.
Step 6: Serving
- Once golden and crispy, remove the Tempe Melet from the oil and drain on paper towels to remove any excess oil. Serve hot and enjoy while they’re still crispy! These make a great snack on their own or can be paired with steamed rice for a more substantial meal.
Nutritional Information
| Nutrient | Per Serving (1 piece) |
|---|---|
| Calories | ~150-200 kcal |
| Protein | ~10g |
| Carbohydrates | ~15g |
| Fat | ~7g |
| Fiber | ~2g |
| Sodium | ~200mg |
Enjoy this simple yet flavorful dish as a light snack or side dish that brings out the richness of traditional Indonesian cuisine! Perfect for anyone looking to try a unique, crispy twist on the beloved tempeh.
Note: You can adjust the spice levels based on your personal preference, and experiment with different herbs or spices for variation. Enjoy!
