Sambel Tempe Kemangi: A Delightful Indonesian Tempeh Sambal Recipe
Sambel Tempe Kemangi is a vibrant and flavorful Indonesian dish that showcases the unique taste of tempeh combined with spicy chilies and aromatic basil leaves. This delightful sambal not only highlights the earthiness of tempeh but also incorporates the fragrant notes of kemangi (Thai basil), making it a perfect accompaniment to rice or as a side dish for any meal. Let’s dive into this easy-to-follow recipe, where you’ll experience the wonderful flavors of Indonesia right in your own kitchen.
Ingredients
To create this delicious Sambel Tempe Kemangi, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 pack (approximately 250g) |
| Chilies (cabe) | 20 pieces (adjust to taste) |
| Garlic (bawang putih) | 3 cloves (fried) |
| Thai basil leaves | A handful, to taste |
| Salt | To taste |
| Sugar | To taste |
| Oil | Enough for frying |
Nutritional Information
While specific nutritional information can vary based on the precise quantities and preparation methods, here’s a general overview of what you can expect from a serving of Sambel Tempe Kemangi:
| Nutrient | Approximate Value per Serving |
|---|---|
| Calories | 150-200 |
| Protein | 10-12g |
| Carbohydrates | 15-20g |
| Fat | 7-10g |
| Fiber | 3-5g |
| Sodium | 200-300mg |
Instructions
Follow these steps to prepare your Sambel Tempe Kemangi:
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Prepare the Tempeh: Begin by cutting the tempeh into bite-sized pieces. This will allow for even cooking and better absorption of flavors.
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Fry the Tempeh: Heat oil in a frying pan over medium heat. Once hot, add the tempeh pieces and fry until they turn golden brown and crispy. Once cooked, remove them from the pan and set aside on a paper towel to drain excess oil.
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Fry the Garlic: In the same pan, add more oil if necessary and gently fry the garlic until it becomes fragrant and golden. Remove from heat and let cool.
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Prepare the Sambal: In a mortar and pestle (or using a food processor), combine the chilies and fried garlic. Add salt and sugar to taste, and blend the mixture until you reach a desired consistency. If needed, add a small amount of the leftover oil used for frying tempeh to achieve a smoother texture.
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Mix in the Tempeh: Add the fried tempeh to the sambal mixture. Gently mash the tempeh while mixing to ensure it absorbs the sambal flavors, creating a deliciously rich and spicy blend.
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Add the Basil: Finally, fold in the kemangi leaves into the sambal-tempeh mixture, mashing them slightly to release their aromatic oils.
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Serve: Your Sambel Tempe Kemangi is now ready to be served! Enjoy it warm alongside steamed rice, grilled vegetables, or as a flavorful dip for fresh vegetables.
Final Thoughts
Sambel Tempe Kemangi is a dish that beautifully embodies the essence of Indonesian cuisine, combining savory tempeh with the vibrant flavors of chilies and the aromatic notes of basil. This sambal can be easily customized based on your spice tolerance, making it a versatile addition to your culinary repertoire. Whether you’re enjoying it as a main dish or as a side, this delightful sambal is sure to impress family and friends alike.
Tips for Success
- Tempeh: If you’re unfamiliar with tempeh, it’s a fermented soybean product that is rich in protein and has a unique nutty flavor. You can find it in most Asian grocery stores or health food stores.
- Chili Varieties: Feel free to experiment with different types of chilies to suit your heat preference. Thai bird’s eye chilies offer a significant kick, while milder varieties can be used for a gentler flavor.
- Storage: Sambel Tempe Kemangi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
Enjoy this vibrant dish and celebrate the wonderful world of Indonesian cuisine with every bite!
