Tempe Jeletot: A Spicy and Savory Indonesian Delight
Ingredients:
| Main Ingredients | Quantity |
|---|---|
| Tempe, cut into thick slices | As needed |
| Filling Ingredients | |
| Red chili (cabe rawit), whole | 25 pieces |
| Curly chili (cabe keriting), whole | 10 pieces |
| Shallots (bawang merah), peeled | 6 cloves |
| Garlic (bawang putih), peeled | 2 cloves |
| Shrimp paste (terasi), crushed | 1 package |
| Salt | To taste |
| Batter Ingredients | |
| All-purpose flour (tepung terigu) | As needed |
| Ground pepper (lada bubuk) | To taste |
| Garlic powder (bawang putih bubuk) | To taste |
| Ice water (air es) | As needed |
Instructions:
-
Prepare the Tempe:
Start by slicing the tempe into thick pieces, then make a shallow slit in the middle of each slice to create a pocket for the filling. -
Cook the Filling:
Heat some oil in a pan and fry the red and curly chilies, shallots, garlic, and shrimp paste until they are half-cooked. Remove from the pan and set aside to cool. -
Prepare the Sambal:
Once cooled, roughly crush the fried ingredients in a mortar or food processor, then add salt to taste. Drizzle a small amount of the oil used for frying to give it a rich flavor and blend everything well. -
Stuff the Tempe:
Take each tempe slice with a slit and fill it generously with the spicy sambal mixture. -
Prepare the Batter:
In a bowl, mix the flour, ground pepper, and garlic powder. Gradually add ice water to create a thick batter. -
Fry the Tempe:
Dip each stuffed tempe slice into the prepared batter, ensuring it is evenly coated. Heat oil in a pan and fry the battered tempe until golden brown and crispy. Once cooked, remove and drain on paper towels to remove excess oil. -
Serve:
Serve the tempe jeletot warm and enjoy the perfect combination of crispy tempe and spicy sambal!
This dish, known as Tempe Jeletot, is a popular street food in Indonesia, offering a spicy punch in every bite with the crispy and savory tempe. Pair it with rice or enjoy it as a tasty snack!
