Tempe Penyet Kemangi Icha
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 papan | Tempe |
| 10 | Red curly chilies |
| 1 | Medium tomato |
| 5 | Bird’s eye chilies |
| 5 | Shallots |
| 2 (or 3 if available) | Garlic cloves |
| 1 packet | Chicken bouillon (Royko) |
| 1/2 tsp | Salt |
| 1 packet | ABC shrimp paste |
| To taste | Cooking oil |
| To taste | Basil leaves |
Instructions
- Begin by cutting the tempe into medium-thick slices, ensuring they are neither too thick nor too thin for optimal frying.
- Peel the garlic and shallots, then wash them along with the chilies until clean.
- Prepare approximately 350 ml (about 1.5 cups) of water and dissolve the chicken bouillon in it for marinating the tempe. You can add garlic and coriander if available.
- Heat about 250 grams of cooking oil in a pan until hot, then carefully fry the tempe until golden brown and slightly crispy; the crispiness enhances the flavor, but don’t leave it unattended while cooking.
- Once cooked, remove the tempe from the oil. Using the same hot oil, sauté the blended spices (chilies, shallots, garlic, and tomato) until fragrant and wilted.
- After sautéing the spices, fry the shrimp paste in a small amount of oil (about 3 tablespoons) until fragrant but be careful not to overcook it, as it can become too soft.
- Grind the sautéed spices with the fried shrimp paste until smooth. Add salt to taste.
- Gently mix in the fried tempe, mashing it slightly according to your preference, then add the basil leaves and stir until well combined.
- Transfer the tempe penyet to a serving plate, and it’s ready to be enjoyed!
Serve your Tempe Penyet Kemangi as a flavorful dish that brings together the spicy and aromatic elements of Indonesian cuisine!
