Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 100 grams |
| Bird’s Eye Chili (Cabe Rawit) | 7 pieces |
| Garlic | 1 clove |
| Oil | As needed for frying |
| Salt | To taste |
| Sugar | A pinch |
Instructions
- Begin by slicing the tempe according to your preference, then soak it in a brine solution made of water and salt to enhance its flavor.
- In a mortar and pestle, grind the bird’s eye chili and garlic together until you achieve a smooth paste.
- Next, fry the tempe until it turns golden brown and crispy. Once done, combine the fried tempe with the chili-garlic paste, gently pressing them together to meld the flavors.
- Finally, season the mixture with salt and a pinch of sugar to balance the heat. Serve this delightful sambel as a flavorful accompaniment to your meals, adding a spicy kick to your plate. Enjoy!