Tempe Penyet Kemangi
Traditional Indonesian Tempe Dish with Spicy Basil Sambal
Tempe penyet kemangi is a delicious and flavorful Indonesian dish that features crispy fried tempe served with a spicy, aromatic sambal made with fresh basil and a blend of traditional spices. This dish combines the hearty texture of tempe with the bold flavors of sambal, making it a favorite in Indonesian cuisine. Perfectly spiced with chilies, garlic, and a touch of terasi (fermented shrimp paste), it’s a dish that packs a punch and is sure to satisfy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into pieces) | 1 board (approx. 250g) |
| Red curly chili (cabe merah keriting) | 5 |
| Garlic (bawang putih, finely crushed) | 2 cloves |
| Shallots (bawang merah, finely crushed) | 4 |
| Coriander (ketumbar, finely crushed) | 1 tbsp |
| Bird’s eye chili (cabe rawit) | 10 |
| Tomatoes (cut in half) | 3 |
| Cooked terasi (fermented shrimp paste) | 1 tbsp |
| Fresh basil leaves (daun kemangi, washed) | 1 handful |
| Salt, sugar, and seasoning (optional) | To taste |
| Cooking oil for frying | As needed |
Instructions
| Step | Instructions |
|---|---|
| 1. Prepare the tempe: Cut the tempe into smaller pieces. In a bowl, mix the tempe with crushed garlic, salt, and coriander. Let it marinate for about 5 minutes to allow the flavors to infuse. | |
| 2. Fry the tempe: Heat oil in a frying pan over medium heat. Fry the marinated tempe until it turns golden brown and crispy. Once done, remove from the oil and set aside to drain the excess oil. | |
| 3. Prepare the sambal: In the same oil used to fry the tempe, fry the red curly chili, bird’s eye chili, tomatoes, shallots, and terasi (fermented shrimp paste) until the ingredients are softened and fragrant. About 5 tablespoons of oil should be enough. | |
| 4. Grind the sambal: Once the ingredients are soft, remove them from the pan and place them in a mortar. Grind the mixture with salt, sugar, and seasoning to taste. | |
| 5. Add the basil: Once the sambal is somewhat smooth, add the fresh basil leaves and continue grinding until everything is well combined. | |
| 6. Penyet the tempe: Gently place each piece of fried tempe into the sambal mixture, pressing down with the pestle (ulekan) to ‘penyet’ (smash) the tempe. Flip each piece over and press again to ensure the sambal is absorbed into the tempe. | |
| 7. Serve: Once all the tempe is mashed with the sambal, it is ready to be served! Enjoy this delicious and spicy tempe penyet kemangi with steamed rice and a side of fresh vegetables. |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approx. 220 kcal |
| Protein | 18g |
| Fat | 14g |
| Carbohydrates | 13g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 520mg |
Tips:
- For a milder version, reduce the number of bird’s eye chilies.
- If you prefer a more intense flavor, add a little more terasi.
- Tempe can be served with steamed white rice or as a side dish with grilled vegetables.
Note: Tempe penyet kemangi is perfect for those who enjoy spicy and aromatic dishes. The combination of fried tempe and sambal kemangi offers a delightful contrast in textures and flavors, making it a satisfying meal for any time of the day.
