Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce)
Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sambal tempe teri kemangi (tempe anchovy basil chili sauce). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce). #mycookbook The fastest and easiest way to enjoy 'tempe' is season it with ground garlic, salt, white pepper powder, and a little water, deep fry the seasoned tempe until golden brown, and then eat it with Indonesian. Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce). Here are the ingredients and how to achieve it.

Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook sambal tempe teri kemangi (tempe anchovy basil chili sauce) using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce):
  1. Prepare 250 ml vegetable oil for frying the tempe and anchovies
  2. Prepare 300 gr tempe
  3. Make ready 50 gr anchovies, soak in warm water for a while, strain
  4. Make ready leaves some Thai basil
  5. Take 1/2 tsp salt or to taste
  6. Take Chili sauce ingredients:
  7. Prepare 12 red chili peppers
  8. Get 6 Thai bird eyes chili peppers
  9. Get 8 cloves shallots
  10. Make ready 4 cloves garlic
  11. Take 1 tsp Indonesian shrimp paste

First the tempeh is cut into small cubes and marinate in garlic salt solution before deep frying. Then the chili sauce, which is lovely since we add tomatoes, terasi (toasted shrimp paste), and daun kemangi (basil leaves), is cooked in a separate frying pan. Sambal is a chili paste or sauce that is usually made from varieties of chillies and mixed together with other ingredients such as onion, garlic, ginger, tamarind, soy sauce or shrimp paste. The sambal word originally comes from sambel, an Indonesian word.

Instructions to make Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce):
  1. Cut tempe into small squares.
  2. Heat the vegetable oil over medium high heat. Fry tempe until cooked and golden brown. Remove from the heat.
  3. Using a mortar and pestle, roughly pound the fried tempe. Set aside.
  4. In the same frying pan, fry anchovies until cooked. Remove from the heat. Set aside.
  5. In the same frying pan. Leave 2 Tbsp vegetable oil. Sauté chili sauce ingredients until fragrant. Remove from the heat.
  6. With a mortar and pestle, ground the chili sauce ingredients. Add salt, fried anchovies, tempe, and Thai basil leaves. Mix well.
  7. Serve immediately with warm steamed rice. Yum! 😋

Sambal can be a condiment to other meals like my delicious curry laksa or it can also be. Those super salty, dried and crunchy anchovies? I buy ikan teri dried at my local Asian store. I think ikan teri is delicious. We eat it as a condiment with Indonesian food.

So that’s going to wrap it up with this exceptional food sambal tempe teri kemangi (tempe anchovy basil chili sauce) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!