Indulge in the delightful flavors of Tempe Geprek Kemangi, a traditional Indonesian dish that combines crispy tempeh with a fragrant, spicy sambal, enhanced by the freshness of basil. This recipe is perfect for a savory side or a main dish that showcases the versatility of tempeh.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1/2 block (papan) |
| Garlic | 6 cloves |
| Red curly chili peppers | 2 pieces |
| Red bird’s eye chili peppers | 7 pieces |
| Green bird’s eye chili peppers | 6 pieces |
| Salt | To taste |
| Water | As needed |
| Basil | To taste (washed) |
| Sugar | To taste |
| Cooking oil | As needed |
Instructions
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Prepare the Tempeh: Slice the tempeh into thin pieces, ensuring they’re not too thick. Rub the pieces with salt, 3 minced garlic cloves, and enough water to coat. Set aside to marinate briefly.
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Make the Sambal: In a blender or mortar, combine 3 cloves of garlic, red bird’s eye chilies, green bird’s eye chilies, and red curly chilies. Add salt and sugar to taste, blending until the mixture reaches a smooth consistency.
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Fry the Tempeh: In a frying pan, heat oil over medium heat. Fry the marinated tempeh until golden brown and crispy, then remove and drain on paper towels.
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Combine and Serve: In a bowl, add 2-3 tablespoons of hot oil to the sambal mixture. Carefully add the fried tempeh, pressing down gently (this is the “geprek” or smash). Finally, sprinkle with fresh basil and toss to combine. Serve warm for the best flavor.
Note:
To reduce the raw taste of the sambal, adding hot oil to the ground mixture is recommended. Alternatively, you can sauté the sambal in hot oil until fragrant before grinding.
This Tempe Geprek Kemangi will surely elevate your dining experience, bringing a taste of Indonesia right to your kitchen! Enjoy!