Tempe Melet Mercon Recipe
A Spicy and Savory Tempe Dish with a Flavorful Filling
Tempe Melet Mercon is a mouthwatering Indonesian recipe that combines the hearty texture of tempe with a fiery, savory filling. The tempe is carefully stuffed with a spicy mixture of minced corned beef, aromatic herbs, and a blend of fresh chili peppers. It’s then coated in a light flour batter and fried to crispy perfection. This dish is sure to impress those who enjoy bold flavors and spicy food!
Ingredients
For the Tempe:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybeans) | 1 papan (approx. 400g) |
| All-purpose seasoned flour (tepung bumbu serbaguna) | 1 pack (around 100g) |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Canned corned beef | 1 can (about 200g) |
| Green onions (daun bawang) | To taste, finely chopped |
| Bird’s eye chilies (cabai rawit) | 18 pieces (adjust to taste) |
| Curly red chilies (cabai keriting) | 5 pieces |
| Garlic cloves (bawang putih) | 3 cloves, minced |
| Shallots (bawang merah) | 4 cloves, minced |
| Ground black pepper (merica) | To taste |
| Salt (garam) | To taste |
| Taste enhancer (penyedap rasa) | To taste |
Instructions
- Prepare the Tempe:
- Cut the tempe into 8 even pieces (adjust the thickness according to preference, but thicker pieces are preferred to hold the filling).
- Soak the sliced tempe in salted water to allow it to absorb flavor and soften. This step also helps prevent the tempe from becoming too dry during frying.
- Cut and Fill the Tempe:
- Slice each piece of tempe lengthwise down the center to create a small pocket. You can make the cut in a ‘V’ shape for extra space to hold the filling.
- Make the Filling:
- In a mortar and pestle, grind together the bird’s eye chilies, curly red chilies, garlic, and shallots to form a fragrant paste. If a mortar and pestle is unavailable, use a food processor or simply finely chop the ingredients.
- Heat some oil in a pan and sauté the garlic and shallots until fragrant.
- Add the chili paste and continue sautéing until the chilies release their aroma.
- Stir in the canned corned beef, breaking it up with a spoon, and cook for a few minutes until it becomes well mixed and heated.
- Toss in the chopped green onions, season with salt, pepper, and taste enhancer. Stir and adjust seasoning to taste.
- Stuff the Tempe:
- Carefully stuff the prepared filling into the pocket of each tempe slice. Be generous with the filling, ensuring it’s packed tightly.
- Coat the Tempe:
- Coat each stuffed tempe piece with all-purpose seasoned flour, ensuring it’s evenly coated on all sides.
- Fry the Tempe:
- Heat oil in a frying pan over medium heat. Fry the coated tempe until golden brown and crispy on all sides, which should take about 3-4 minutes per side.
- Serve:
- Once cooked, remove the tempe from the oil and drain on paper towels to remove excess oil.
- Serve hot with a side of rice or enjoy as a snack!
Serving Tips
Tempe Melet Mercon is best served hot and fresh, paired with a cold beverage to balance out the spiciness. For an extra kick, consider serving it with a side of sambal or chili sauce. This dish also works wonderfully as a filling lunch or dinner option, or as a spicy appetizer at gatherings.
Nutritional Information (Approximate per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 20g |
| Carbohydrates | 25g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 650mg |
Tempe Melet Mercon is a flavorful and spicy tempe dish that combines the savory richness of corned beef with a crunchy fried coating. It’s perfect for anyone who loves bold flavors and enjoys the satisfying texture of tempe, a popular Indonesian ingredient made from fermented soybeans. Whether you’re looking for a hearty meal or a spicy snack, this dish is sure to hit the spot!
