Tempe Penyet Kemangi Recipe
Ingredients:
| Ingredient | Amount |
|---|---|
| Tempe | 1 block, cut into small cubes |
| Kemangi (Thai basil) | To taste |
| For Marinade: | |
| Garlic | 3 cloves |
| Salt | To taste |
| Water | For soaking |
| For Sambal: | |
| Shallots | 6 cloves |
| Garlic | 3 cloves |
| Red chili peppers | 3, sliced |
| Bird’s eye chili | As desired |
| Kencur (aromatic ginger) | 1 finger-length piece |
| Salt | To taste |
| Chicken bouillon powder | To taste |
Instructions:
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Prepare the Tempe: In a bowl, combine the marinade ingredients—garlic, salt, and water. Soak the cubed tempe in this mixture for a while to allow the flavors to infuse.
-
Fry the Tempe: Heat oil in a pan and fry the marinated tempe until golden and cooked through. Remove and set aside.
-
Make the Sambal: In the same pan, fry the shallots, garlic, and red chilies briefly until they begin to soften. Drain any excess oil.
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Blend the Sambal: Using a mortar and pestle, coarsely grind the fried ingredients. Add salt and chicken bouillon powder to taste.
-
Combine: Gently incorporate the fried tempe into the sambal mixture, pressing lightly. Finally, fold in the kemangi for a burst of flavor.
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Serve: Enjoy your delicious Tempe Penyet Kemangi as a flavorful dish that pairs beautifully with rice!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 250 |
| Protein | 15g |
| Carbohydrates | 20g |
| Fat | 12g |
| Fiber | 5g |
Delve into this ultimate fusion of flavors, and savor the vibrant taste of Indonesia right at home!
