Sambal Tempe Kamangi Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (semi-cooked) | 1 papan, cut into large pieces |
| Kemangi leaves | 1 bunch, leaves only, washed |
| Fried chilies | 11 pieces |
| Raw garlic | 1 clove |
| Raw kencur | 1 cm, peeled |
| Salt | to taste |
| Sugar | to taste |
Instructions
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Fry the Tempe: Begin by frying the tempe pieces until golden brown and crispy. Allow them to drain on a paper towel to remove excess oil.
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Prepare the Spice Mixture: In a mortar and pestle or food processor, blend the fried chilies, raw garlic, and kencur until you achieve a smooth paste.
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Incorporate the Kemangi: Once the paste is ready, gently mix in the kemangi leaves, using a light pressing motion to release their aromatic oils without completely mashing them.
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Combine: Add the fried tempe to the spice mixture, gently combining everything with your hands or a spoon until evenly coated.
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Taste and Adjust: Check the flavor, adjusting with salt and sugar to your preference.
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Serve: Your Sambal Tempe Kamangi is now ready to be served. Enjoy it as a delightful condiment alongside your favorite dishes!
This vibrant sambal is not just a side but an explosion of flavors, perfect for elevating any meal!
