Spicy Stuffed Tempeh (Tempe Jeletot) by DapurRekalya
Introduction
Tempe Jeletot is a fiery, flavor-packed snack that hails from Indonesia. Known for its spicy stuffing of chili and garlic, this dish is perfect for those who love bold, punchy flavors. Whether you’re looking to spice up your snack game or want to enjoy an authentic Indonesian street food experience, this recipe will guide you step by step. Let’s get cooking and discover the satisfying crunch and spicy surprise of Tempe Jeletot!
Ingredients
For the Spicy Filling:
| Ingredient | Quantity |
|---|---|
| Bird’s eye chilies | 10 pieces |
| Small chili peppers | 15 pieces |
| Garlic cloves | 5 cloves |
| Shallots | 5 pieces |
| Egg | 1 large |
| Green onions (sliced) | As needed |
| Salt | To taste |
| Seasoning powder | To taste |
For the Main Tempeh:
| Ingredient | Quantity |
|---|---|
| Medium-sized tempeh | 2 blocks |
For the Coating:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 50 grams (½ cup) |
| Garlic cloves | 2 cloves |
| Ground coriander | To taste |
| Salt | To taste |
| Seasoning powder | To taste |
| Water | As needed to create batter |
Instructions
Step 1: Prepare the Spicy Filling
- Blend the ingredients: Start by blending the bird’s eye chilies, small chili peppers, garlic cloves, and shallots until smooth. This will form the base of the spicy filling.
- Sauté the mixture: Heat a bit of oil in a pan and sauté the blended spices until fragrant.
- Add the egg: Crack the egg into the pan and stir it vigorously to create a scrambled texture. Don’t overmix; it should remain slightly chunky.
- Season and finish: Toss in the sliced green onions, then add salt and seasoning powder to taste. Stir until well combined and set aside.
Step 2: Prepare the Tempeh
- Cut the tempeh: Take your block of tempeh and cut it into 4 to 6 equal pieces. Each piece should be thick enough to hold the filling.
- Make a pocket: Carefully use a thin knife to create a slit in the middle of each tempeh piece. The slit should form a pocket, but make sure not to cut all the way through.
Step 3: Stuff the Tempeh
- Fill the tempeh: Take a spoonful of the spicy filling and gently stuff it into the pocket of each tempeh piece. Be careful not to overstuff as you want the filling to stay inside while frying. Set the stuffed tempeh aside.
Step 4: Prepare the Coating Batter
- Crush the garlic and coriander: Use a mortar and pestle to crush the garlic cloves and ground coriander until smooth.
- Mix the batter: In a bowl, combine the crushed garlic and coriander with all-purpose flour. Add salt, seasoning powder, and enough water to create a smooth, slightly thick batter.
Step 5: Fry the Stuffed Tempeh
- Coat the tempeh: Dip each stuffed tempeh piece into the batter, making sure it’s fully coated on all sides.
- Fry the tempeh: Heat oil in a frying pan over low heat. Fry the tempeh pieces until golden brown and crispy on the outside, turning them occasionally to ensure they cook evenly. The low heat will help ensure the tempeh is fully cooked through without burning the coating.
- Serve: Once the tempeh is done, remove it from the oil and let it drain on a paper towel to remove excess oil.
Enjoy Your Tempe Jeletot!
Now that your Tempe Jeletot is ready, it’s time to dig in! Serve it as a snack or a side dish, and get ready to enjoy the perfect combination of crispy tempeh and spicy filling. The heat from the chilies and the crunch of the fried coating make this a memorable treat that’ll have your taste buds dancing.
Tips:
- Adjust the spiciness: If you prefer less heat, you can reduce the number of chilies used in the filling.
- Customize the stuffing: You can get creative and add other ingredients like shredded cheese or mushrooms to the filling for a different flavor twist.
- Crispier coating: For an extra crispy texture, you can double-fry the tempeh by frying it once, letting it cool slightly, and frying it again.
Enjoy this beloved Indonesian snack with a side of sambal or your favorite dipping sauce for an added kick!
