Sambel Tempe Kemangi: A Flavorful Indonesian Delight
Sambel Tempe Kemangi is a vibrant and aromatic dish that beautifully showcases the rich flavors of tempeh combined with fragrant basil leaves, often enjoyed alongside warm white rice. This recipe is not just a culinary delight; it’s an experience that brings together the warmth of home-cooked meals and the rich heritage of Indonesian cuisine. With just a few simple ingredients, you can create a dish that’s bursting with flavor and character. Let’s dive into this recipe and discover how to make Sambel Tempe Kemangi.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 papan (approximately 250 grams) |
| Garlic | 2 cloves |
| Kemangi (Thai Basil) | 1 bunch |
| Red Bird’s Eye Chili | To taste |
| Shrimp Paste (Terasi) | To taste |
| Salt | To taste |
| Sugar | To taste |
| Cooking Oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 10 grams |
| Carbohydrates | 15 grams |
| Fat | 8 grams |
| Fiber | 3 grams |
| Sodium | Variable (depends on salt added) |
Instructions
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Preparation of Ingredients: Begin by gathering all the ingredients to ensure a smooth cooking process. Cut the tempeh into bite-sized pieces, which will allow for even frying and better absorption of flavors later on.
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Fry the Tempeh: Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, carefully add the tempeh pieces. Fry them until they are golden brown, ensuring they do not become too dry or crispy, as you want them to maintain a tender texture. Remove the fried tempeh and place it on a paper towel to absorb excess oil.
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Prepare the Kemangi: While the tempeh is frying, take the kemangi leaves, separate them from the stems, and rinse them under cold water to remove any impurities. Pat them dry with a clean towel or let them air dry.
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Sauté Aromatics: In the same frying pan, add a bit more oil if necessary, then sauté the garlic cloves and red bird’s eye chili. Stir-fry them until they are fragrant and the garlic turns a light golden color, which will help to release their essential oils and flavors.
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Make the Sambel: Once the garlic and chili are cooked, transfer them to a mortar and pestle (or a food processor if you prefer). Add in the shrimp paste, salt, and sugar, then grind everything together until you achieve a smooth paste. Adjust the seasoning according to your taste preferences.
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Combine Ingredients: Next, return the fried tempeh to the mortar with the sambel mixture. Using a spatula or the pestle, gently mix everything together to ensure the tempeh is well-coated with the sambel. Finally, fold in the kemangi leaves, allowing them to wilt slightly from the heat of the sambel.
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Serving Suggestion: Your Sambel Tempe Kemangi is now ready to be served! This dish pairs wonderfully with a steaming bowl of white rice, providing a perfect balance to the spicy, savory notes of the sambel.
Enjoy this delightful dish, where every bite is a testament to the rich flavors of Indonesia, and feel free to adjust the spice levels to suit your palate! Sambel Tempe Kemangi is perfect for family gatherings, casual lunches, or any occasion where you want to impress with a simple yet delicious dish.
