Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block |
| Basil leaves | To taste |
| Cooking oil | To taste |
| Seasoning | 1 tablespoon |
| Granulated sugar | To taste |
| Spice Paste | |
| Shallots | 4 pieces |
| Garlic | 2 cloves |
| Red chili | 2 pieces |
| Bird’s eye chili | 15 pieces |
Instructions
-
Prepare the Tempe: Cut the tempe into pieces according to your preference, then fry in hot oil until golden brown and cooked through. Drain the fried tempe on paper towels to remove excess oil.
-
Make the Spice Paste: In a mortar, combine the shallots, garlic, red chili, and bird’s eye chili. Grind until smooth, ensuring that the spices blend well together (you can also add the fried tempe into the mortar for a coarser texture).
-
Combine: Once the spice paste is ready, add the fried tempe into the mortar and mix thoroughly until the tempe is slightly crushed and incorporated with the spices.
-
Cooking: Heat a small amount of oil in a pan and sauté the tempe mixture until aromatic. Add the basil leaves and continue to cook until the leaves are slightly wilted.
-
Serve: Once everything is well combined and cooked, serve hot with steamed rice for an ultimate culinary experience.
Enjoy your Tempe Orek Kemangi Pedas Manis! 🌿