Tempe Jeletot: A Spicy Tempeh Delight
Tempe Jeletot is a traditional Indonesian dish that brings together the nutty flavors of tempeh with a spicy filling of chili and aromatics, resulting in a delicious treat that’s perfect as a snack or a side dish. This recipe showcases how to create these tantalizing stuffed tempeh bites, delivering a burst of flavor in every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (papan tempe) | 1 piece |
| Red onions (bawang merah), thinly sliced | 2 cloves |
| Garlic (bawang putih), crushed | 2 cloves |
| Curly red chilies (cabe merah keriting), coarsely ground | 7 pieces |
| Bird’s eye chilies (cabe rawit merah), coarsely ground | 7 pieces |
| Bouillon powder (kaldu bubuk) | 1/2 teaspoon |
| Salt | To taste |
| Green onions (daun bawang), thinly sliced | 1 stalk |
| All-purpose flour (tepung bumbu serbaguna) | As needed (I use Kobe) |
| Water | As needed |
| Cooking oil | As needed |
Instructions
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Prepare the Spice Mixture: Begin by crushing the garlic, curly red chilies, and bird’s eye chilies together in a mortar and pestle until you achieve a coarse paste. Add a pinch of salt and mix well to combine all the flavors.
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Sauté the Red Onions: In a small skillet, heat a drizzle of cooking oil over medium heat. Add the sliced red onions and sauté them until they become translucent and fragrant. This step enhances the sweetness of the onions and adds depth to your dish.
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Combine Ingredients: Pour the sautéed onions, along with the oil, into the bowl containing your chili mixture. Add the bouillon powder and stir everything together until you have a well-combined paste.
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Prepare the Tempeh: Slice the tempeh into pieces of your desired thickness; a thickness of about 2 cm is recommended. Carefully split each piece in half lengthwise, ensuring you do not cut all the way through, so you can create a pocket for the filling.
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Stuff the Tempeh: Take a spoonful of the chili and onion mixture and fill the pocket of each tempeh piece, pressing gently to ensure the filling is secure.
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Coat with Flour Mixture: In a bowl, mix the all-purpose flour with the sliced green onions and enough water to create a smooth batter. Dip each stuffed tempeh piece into the batter, ensuring it is well coated.
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Fry the Tempeh: Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the battered tempeh pieces into the pan. Fry them until they turn golden brown and crispy, about 3-4 minutes on each side.
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Drain and Serve: Once cooked, remove the tempeh from the oil and place them on a plate lined with paper towels to absorb any excess oil. Your Tempe Jeletot is now ready to be served!
Nutritional Information
While the specific nutritional values can vary based on portion size and cooking methods, here’s an estimated breakdown per serving (assuming 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~200 |
| Protein | ~10g |
| Total Fat | ~15g |
| Saturated Fat | ~2g |
| Carbohydrates | ~10g |
| Fiber | ~3g |
| Sodium | ~200mg |
Serving Suggestions
Serve your Tempe Jeletot as an appetizer or alongside a fresh salad. Pair it with a sweet chili sauce for dipping, or enjoy it as part of a larger Indonesian feast. This dish is sure to be a hit at any gathering, delighting your guests with its spicy flavors and crispy texture. Enjoy the delightful harmony of tastes that this traditional recipe brings to your table!
