Fiery Basil Tempeh Stir-Fry: A Spicy Indonesian Delight

Spicy Tempe with Basil (Tempe Pedas Kemangi)

This delightful Indonesian dish, known as Tempe Pedas Kemangi, combines the hearty texture of tempeh with the aromatic flavors of fresh basil and a medley of chilies, creating an ultimate experience for your taste buds. Perfect as a side or a main dish, it offers a unique blend of spice and savor.

Ingredients

Ingredient	Quantity
Tempeh	1 block
Meatballs	6 pieces
Fresh Basil Leaves	4 bunches
Green Bird’s Eye Chilies	15 pieces
Red Bird’s Eye Chilies	20 pieces
Curly Red Chilies	4 pieces
Large Red Onions	2 cloves
Garlic	3 cloves
Candlenuts	2 pieces
Tomato	1 piece
Salt	to taste
Sugar	to taste
Cooking Oil	as needed

Instructions

Prepare the Tempeh: Cut the tempeh into bite-sized cubes and fry them in hot oil until golden brown and crispy. Set aside.
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Fry the Meatballs: Slice the meatballs into smaller pieces and fry them briefly in the same oil until lightly browned.
Blend the Spices: In a blender, combine the red bird’s eye chilies, curly red chilies, large red onions, garlic, candlenuts, and tomato. Blend until smooth to create a fragrant spice paste.
Sauté the Spice Paste: Heat some oil in a pan and sauté the spice paste until it becomes aromatic and the raw smell dissipates.
Season the Mixture: Add salt and sugar according to your taste preferences.
Combine Ingredients: Gently add the fried tempeh and meatballs to the pan, stirring to ensure they are well coated with the spice mixture.
Add Fresh Ingredients: Finally, fold in the fresh basil leaves and the green bird’s eye chilies, cooking for an additional minute to meld the flavors together.
Serve: Your Spicy Tempe with Basil is ready to enjoy! Serve it warm as a flavorful side or main dish, and savor the delightful blend of spices and textures.