Sambel Tempe Uleg Kemangi (Tempe with Basil Sambal)
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 2 blocks |
| Garlic | 2 cloves |
| Shallots | 5 cloves |
| Bird’s eye chili (Cabe Rawit) | ½ ounce (or to taste) |
| Small tomatoes | 2 small |
| Fresh basil leaves (Kemangi) | To taste |
| Salt | To taste |
| Sugar | To taste |
| Seasoning (Sasa) | To taste |
Instructions
-
Prepare the Tempe
Begin by seasoning the tempe. Once seasoned, fry the tempe until golden and cooked through. Set aside. -
Fry the Aromatics
In a hot pan, fry the bird’s eye chili, garlic, shallots, and tomatoes until they are fragrant and soft. -
-
Grind the Sambal
Transfer the fried ingredients into a mortar and pestle, then grind them coarsely. Add sugar, salt, and Sasa seasoning to taste, continuing to grind until the mixture is well blended but still retains some texture. -
Combine with Tempe
Once the sambal is ready, add the cooked tempe and fresh basil leaves. Gently grind everything together, allowing the flavors to meld. -
Serve
Serve your Sambel Tempe Uleg Kemangi warm with steamed rice for a delicious and comforting meal. Perfect for a rainy day—enjoy!
Nutritional Information (approximate per serving)
| Nutrient | Value per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 18 g |
| Carbohydrates | 14 g |
| Fats | 18 g |
| Fiber | 5 g |
| Sodium | 400 mg |
This Sambel Tempe Uleg Kemangi recipe is an Indonesian dish that combines the rich, nutty flavor of tempe with a spicy and aromatic sambal, enhanced by fresh basil. It’s a quick and flavorful dish that pairs perfectly with steamed rice. Enjoy the simplicity and warmth of this traditional Indonesian comfort food!
