Title: Tempe Jeletot (The Trendy Spicy Tempe Delight)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 block (cut into large pieces) |
| Kaffir lime leaves | A handful, thinly sliced |
| All-purpose flour | 1/2 kg (500g) |
| Cooking oil | For frying |
| Water | As needed |
| Chicken-flavored bouillon powder (Masako) | To taste |
| Spices (to grind) | |
| – Shallots | 6 pieces |
| – Garlic | 1 clove |
| – Bird’s eye chilies | 30 pieces (adjust to taste) |
| – Coriander seeds | To taste |
Instructions:
-
Prepare the Tempe:
- Begin by cutting the tempe into your preferred size. I recommend cutting it into larger pieces for a heartier bite.
- Once cut, use a skewer or knife to create small holes in each piece of tempe to allow the flavors to penetrate later.
-
Sauté the Spice Mix:
- In a pan, heat a small amount of oil and sauté the ground spices (shallots, garlic, bird’s eye chilies, and coriander seeds) along with the kaffir lime leaves. Stir-fry until fragrant, but be sure to leave out the garlic and coriander for now, as they will be added later.
-
Stuff the Tempe:
- Once the spice mixture is aromatic, carefully stuff it into the holes of the tempe. Ensure the pieces are well-coated with the spices to enhance the flavor.
-
Prepare the Batter:
- In a separate bowl, mix the all-purpose flour with a pinch of coriander and the previously ground garlic. Add the chicken-flavored bouillon powder (Masako) and enough water to form a thick batter. Be cautious not to make it too watery; it should be thick enough to coat the tempe nicely.
-
Fry the Tempe:
- Heat oil in a deep pan over medium heat. Once the oil is hot, dip the stuffed tempe into the batter and fry it until golden brown and crispy. Be careful not to overcrowd the pan to ensure even frying.
- Fry each piece until it is perfectly crisp and has a golden-brown color.
-
Serving:
- Once fried, remove the tempe from the oil and let it drain on paper towels to remove any excess oil.
- Serve your Tempe Jeletot hot and crispy! It’s perfect on its own as a snack or served with a side of rice for a delightful meal.
Enjoy your delicious and spicy Tempe Jeletot! 😊
Tips:
- Adjust the amount of bird’s eye chilies according to your spice tolerance. If you prefer it milder, you can reduce the number of chilies or remove the seeds.
- For a more robust flavor, you can add more spices to the batter or even use a mix of herbs like lemongrass or ginger for extra depth.
This dish is not only delicious but also a fun, trendy twist on traditional tempe! Enjoy it as a street food-style snack or a side dish at home.
