Sambal Tempe with Basil (Sambel Tempe Kemangi)
Ingredients:
| Ingredient | Amount |
|---|---|
| Tempeh (soybean cake) | 1 block |
| Garlic cloves | 2 cloves |
| Bird’s eye chili peppers | 10 (adjust to taste) |
| Fresh basil leaves | 1 small bunch |
| Salt | To taste |
| Cooking oil | For frying |
Instructions:
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Prepare the Tempeh:
- Slice the tempeh into thin pieces. You can season it with a pinch of salt, but it’s also fine to leave it unseasoned. Fry the sliced tempeh in hot oil until golden brown and crispy. Set it aside to cool slightly.
-
Make the Chili Paste:
- In a mortar and pestle (or a food processor for convenience), grind the garlic cloves and bird’s eye chilies until you get a rough paste. If you prefer a more intense spice level, you can adjust the amount of chili to your liking.
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Add Fried Tempeh Oil:
- After grinding the garlic and chili, pour in a small amount of the leftover oil used to fry the tempeh. This step helps mellow the sharpness of the chili and adds a subtle richness to the sambal.
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Mix in the Basil:
- Rinse the fresh basil leaves and drain them thoroughly. Toss them into the chili paste and mix well. The basil will add a fresh, aromatic flavor to the sambal.
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Serve:
- Combine the fried tempeh with the sambal and basil mixture. Serve it alongside hot steamed rice and cucumber slices as a refreshing side.
Enjoy:
This Sambal Tempe with Basil dish is a delightful combination of spicy, savory, and aromatic flavors. It’s perfect for a simple yet flavorful meal. Enjoy with friends and family! 😍
