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
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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.
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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.
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Sauté the Spice Paste: Heat some oil in a pan and sauté the spice paste until it becomes aromatic and the raw smell dissipates.
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Season the Mixture: Add salt and sugar according to your taste preferences.
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Combine Ingredients: Gently add the fried tempeh and meatballs to the pan, stirring to ensure they are well coated with the spice mixture.
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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.
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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.
This vibrant dish showcases the beauty of Indonesian cuisine, making it a perfect addition to any culinary repertoire. Enjoy!
