Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Lele) | 3 large pieces |
| Tofu (Tahu) | To taste |
| Basil leaves (Kemangi) | To taste |
| Bird’s eye chilies (Lombok rawit) | 15 pieces |
| Tomato | 1 whole |
| Salt | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Shrimp paste (Terasi) | A pinch |
| Fresh vegetables (Lalapan) | To serve |
Instructions
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Prepare the Fish and Tofu: Start by frying the catfish and tofu in hot oil until they are golden brown and crispy. This step is crucial to eliminate any fishy odor. Once cooked, set them aside on a paper towel to drain excess oil.
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Make the Sambel: In a mortar and pestle, combine all sambel ingredients except the basil leaves. Grind them together until you achieve a slightly coarse paste, ensuring the flavors meld beautifully.
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Add the Basil: Gently fold in the basil leaves, mixing just enough to incorporate without grinding them into a paste. This preserves the fresh aroma of the basil.
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Serve: Plate the crispy catfish and tofu alongside the sambel. Accompany with warm rice and fresh vegetables for a delightful meal.
Enjoy your Lele Sambel Kemangi Terasi with a steaming bowl of rice! 😊