Sambel Kemangi Coel Tempe: A Spicy Basil Tempe Delight
This Sambel Kemangi Coel Tempe recipe is a flavorful and aromatic dish that beautifully combines the freshness of basil with the rich texture of tempeh. Perfect as a side dish or a flavorful accompaniment to your favorite main course, this recipe is sure to impress with its vibrant flavors and enticing aroma.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Basil (Kemangi) | 1 handful |
| Red Chili Peppers (Cabai Merah Jablay) | 7 pieces (large) |
| Red Curly Chili Peppers (Cabai Merah Keriting) | 2 pieces (small) |
| Tamarind (Asam Jawa) | 5 pieces |
| Sugar | A pinch |
| Salt | A pinch |
| Seasoning (Masako) | A pinch |
| Tempeh (Soybean Cake) | To taste (about 200g) |
| Oil | For frying |
| Water | A little (as needed) |
Instructions
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Prepare the Tempeh: Cut the tempeh into abstract shapes to enhance its flavor during cooking. In a mixing bowl, combine the cut tempeh with a small amount of water, salt, and masako seasoning. Allow it to marinate for about one minute to absorb the flavors.
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Heat the Oil: While the tempeh is marinating, heat a generous amount of oil in a pan over medium heat. The oil should be hot enough for frying, creating a crispy texture for the tempeh.
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Prepare the Sambel: In a mortar and pestle, grind together the red chili peppers, salt, masako, sugar, and tamarind until a smooth paste forms. Once combined, add a couple of tablespoons of the hot oil used for frying the tempeh to the sambel mixture and stir well.
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Add the Basil: Gently fold in the fresh basil leaves into the sambel mixture using a spoon; there’s no need to grind the basil. This will preserve its fresh flavor and vibrant color.
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Fry the Tempeh: Carefully place the marinated tempeh into the hot oil. Fry until golden brown and crispy, ensuring that the tempeh is cooked through.
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Serve: Once the tempeh is cooked, remove it from the oil and place it on a serving dish. Spoon the sambel over the top, ensuring each piece is well coated. For an authentic touch, serve on a banana leaf or jati leaf for presentation. Enjoy this delightful dish warm, perhaps with steamed rice or as part of a larger meal.
Nutritional Information
While specific nutritional values can vary based on the exact quantities and preparation methods, here’s a general overview of the nutritional content per serving (approximately 100g of tempeh with sambel):
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 15-20 g |
| Fat | 15-20 g |
| Carbohydrates | 15-20 g |
| Fiber | 5-7 g |
| Sugar | 1-3 g |
This Sambel Kemangi Coel Tempe not only showcases the flavors of Indonesia but also highlights the delightful texture of tempeh combined with the spiciness of sambel, making it an excellent dish for those who appreciate vibrant flavors in their meals. Whether you’re serving it at a family gathering or enjoying a quiet dinner at home, this recipe is sure to elevate your dining experience with its deliciousness. Enjoy the rich culinary heritage of Indonesian cuisine right in your kitchen!
