Tempe Isi Hot Jelethot Recipe
Tempe Isi Hot Jelethot is a delightful Indonesian dish that combines the nutty flavor of tempeh with a spicy and savory filling. This recipe is not only easy to prepare but also incredibly satisfying, making it a great addition to your culinary repertoire. Perfect for serving at gatherings or enjoying as a snack, this dish offers a burst of flavors that will leave you wanting more.
Ingredients
Here’s a detailed list of the ingredients you’ll need to make this delicious dish:
| Ingredient | Quantity |
|---|---|
| Tempeh | 250 grams |
| Bird’s Eye Chili (Cabai Rawit) | 5-10 (adjust to taste) |
| Green Chili (Cabai Hijau) | 2-3 (optional) |
| Shallots (Bawang Merah) | 3-4, finely chopped |
| Garlic (Bawang Putih) | 2-3 cloves, minced |
| Tomato | 1 medium, diced |
| Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Seasoning (Penyedap) | 1 teaspoon |
| Green Onion (Daun Bawang) | 2 stalks, chopped |
| Margarine | 2 tablespoons |
| All-Purpose Flour (Tepung Serbaguna) | 1 cup |
| Cooking Oil (Minyak Goreng) | For frying |
| Water | A little, as needed |
Instructions
Follow these simple steps to create your Tempe Isi Hot Jelethot:
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Prepare the Tempeh: Slice the tempeh into rectangular pieces and make a slit in the middle of each piece, being careful not to cut all the way through. This will create a pocket to hold the filling.
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Make the Filling: In a skillet, melt the margarine over medium heat. Add the finely chopped shallots and minced garlic, sautéing until fragrant. Then, add the diced tomatoes and chopped chilies (both bird’s eye and green chilies). Stir in the sugar, salt, and seasoning, cooking until the tomatoes are soft and the mixture is well combined. Remove from heat and let cool slightly.
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Stuff the Tempeh: Carefully spoon the sautéed mixture into the pocket of each tempeh slice, making sure to pack it in well.
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Prepare the Coating: In a bowl, combine the all-purpose flour with the chopped green onions. Add just enough water to create a thick batter. Adjust the thickness as necessary; it should be thick enough to coat the tempeh.
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Fry the Tempeh: Heat oil in a frying pan over medium heat. Dip each stuffed tempeh piece into the batter, ensuring it is fully coated, and carefully place it in the hot oil. Fry until golden brown and crispy, about 3-5 minutes per side. Remove from the oil and drain on paper towels.
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Serve: Allow the tempeh to cool slightly before serving. Enjoy your Tempe Isi Hot Jelethot warm as a snack or as part of a main meal.
Enjoy Your Culinary Creation!
Feel free to adjust the level of spiciness by varying the amount of chili used in the filling. This dish is a wonderful way to introduce the flavors of Indonesian cuisine to your table. Bon appétit!
