Sambal Tempe with Basil (Sambal Tempe Kemangi)
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block |
| Bird’s eye chilies | 27 pieces |
| Shallots | 2 cloves |
| Garlic | 1 clove |
| Dried shrimp (Rebon) | 1 handful |
| Sugar | To taste |
| Salt | To taste |
| Cooking oil | As needed |
| Basil leaves | A handful |
| Kencur leaf (aromatic ginger) | 1 leaf |
Instructions
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Prepare and Fry the Tempeh: Start by cutting the tempeh into bite-sized pieces. Fry the tempeh in hot oil until it turns golden brown and crispy. Once done, drain the excess oil and set the fried tempeh aside.
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Fry the Rebon: In the same pan, fry the dried shrimp (rebon) until fragrant and crispy. Remove and set it aside.
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Make the Sambal (Chili Paste): Heat a bit of oil in a separate pan and fry the bird’s eye chilies, shallots, and garlic until they become soft and slightly charred. Transfer these fried ingredients into a mortar or food processor and grind them until smooth, creating a flavorful sambal (chili paste).
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Combine Tempeh and Sambal: In the mortar or a mixing bowl, gently crush the fried tempeh along with the fried rebon. Gradually add the sambal you prepared earlier, and mix everything together well. Adjust the seasoning with sugar and salt according to your taste.
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Add Aromatics: Once the tempeh mixture is ready, finely slice the kencur leaf and stir it into the tempeh sambal mixture for an earthy, aromatic touch.
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Finish with Fresh Basil: Finally, add a handful of fresh basil leaves to the dish, tossing them in gently to preserve their vibrant flavor and aroma. Serve your Sambal Tempe Kemangi immediately.
Enjoy this flavorful dish as a side with steamed rice, or even as a delicious snack on its own!
