Tempe Sambel Kemangi Pedass: A Spicy Delight with Basil and Fried Tempeh ππ₯
Indulge in the vibrant flavors of Tempe Sambel Kemangi Pedass, a delightful Indonesian dish that features crispy fried tempeh tossed in a spicy sambal infused with fragrant basil. This dish is perfect for those who crave a burst of heat paired with the earthy goodness of tempeh and the aromatic notes of basil. Serve it alongside warm steamed rice for a truly satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 block (approximately 200-250g) |
| Basil leaves (Daun Kemangi) | A handful (washed) |
| Green chili peppers (Cabe ijo) | 2 large, sliced |
| Sambal Ingredients: | |
| Birdβs eye chili (Cabe rawit) | 15 pieces |
| Red curly chili (Cabe merah keriting) | 10 pieces |
| Shallots (Bawang merah) | 5 cloves |
| Garlic (Bawang putih) | 3 cloves |
| Medium-sized red tomatoes | 2 pieces |
| Grilled shrimp paste (Terasi) | 2 teaspoons (adjust to taste) |
| Granulated sugar | 1 teaspoon (adjust to taste) |
| Salt | To taste |
| Palm sugar (Gula jawa) | 1 tablespoon, grated (adjust to taste) |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 15g |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Carbohydrates | 18g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Sodium | 400mg |
Instructions
-
Prepare the Tempeh:
Start by cutting the tempeh into thin, small cubes. In a frying pan, heat oil over medium heat and fry the tempeh cubes until they are golden brown and crispy. Once cooked, remove them from the oil and set aside to drain on paper towels.
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-
Make the Sambal:
Wash and chop the sambal ingredients: birdβs eye chili, red curly chili, shallots, garlic, and tomatoes. In a frying pan, heat a bit of oil and sautΓ© the chopped sambal mixture until fragrant and cooked through. -
Blend the Sambal:
Transfer the sautΓ©ed sambal mixture into a mortar and pestle or a blender. Add the grilled shrimp paste, granulated sugar, salt, and grated palm sugar. Grind until the mixture is roughly crushed, allowing some texture to remain. Taste and adjust the seasoning as needed. -
Combine the Ingredients:
In the same frying pan, heat a little more oil if needed. Quickly sautΓ© the sliced green chili until fragrant, then add the blended sambal mixture. Stir-fry for a minute to allow the flavors to meld. -
Add the Fried Tempeh:
Gently fold the fried tempeh into the sambal, ensuring each piece is coated with the spicy mixture. Finally, toss in the fresh basil leaves and stir to combine all the ingredients thoroughly. Taste and adjust the seasoning again if necessary. -
Serve:
Serve your Tempe Sambel Kemangi Pedass hot alongside a generous portion of warm steamed rice. The combination of crispy tempeh, fiery sambal, and aromatic basil creates a mouthwatering dish that is sure to satisfy your cravings.
Enjoy!
This dish is not just a meal; it’s a vibrant expression of Indonesian culinary tradition that will tantalize your taste buds with its perfect balance of heat, flavor, and texture. The deliciously spicy sambal pairs beautifully with the creamy, nutty tempeh, while the fresh basil adds a refreshing twist. Once you’ve tried this recipe, you might find it hard to resist going back for seconds! π₯β¨
