Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, sambal tempe teri kemangi (tempe anchovy basil chili sauce). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is something which I have loved my entire life. They’re fine and they look fantastic.
Sambal Oelek, Goreng, Ikan & more. Fresh Sambal Chili Hot Sauce Great recipe for Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce). #mycookbook The fastest and easiest way to enjoy 'tempe' is season it with ground garlic, salt, white pepper powder, and a little water, deep fry the seasoned tempe until golden brown, and then eat it with Indonesian. Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce).
To get started with this particular recipe, we must prepare a few ingredients. You can have sambal tempe teri kemangi (tempe anchovy basil chili sauce) using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce):
- Make ready 250 ml vegetable oil for frying the tempe and anchovies
- Prepare 300 gr tempe
- Prepare 50 gr anchovies, soak in warm water for a while, strain
- Get leaves some Thai basil
- Prepare 1/2 tsp salt or to taste
- Prepare Chili sauce ingredients:
- Take 12 red chili peppers
- Make ready 6 Thai bird eyes chili peppers
- Get 8 cloves shallots
- Prepare 4 cloves garlic
- Get 1 tsp Indonesian shrimp paste
Then the chili sauce, which is lovely since we add tomatoes, terasi (toasted shrimp paste), and daun kemangi (basil leaves), is cooked in a separate frying pan. Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) #mycookbook The fastest and easiest way to enjoy 'tempe' is season it with ground garlic, salt, white pepper powder, and a little water, deep fry the seasoned tempe until golden brown, and then eat it with Indonesian shrimp paste chili sauce. Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin (sambel).
Instructions to make Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce):
- Cut tempe into small squares.
- Heat the vegetable oil over medium high heat. Fry tempe until cooked and golden brown. Remove from the heat.
- Using a mortar and pestle, roughly pound the fried tempe. Set aside.
- In the same frying pan, fry anchovies until cooked. Remove from the heat. Set aside.
- In the same frying pan. Leave 2 Tbsp vegetable oil. Sauté chili sauce ingredients until fragrant. Remove from the heat.
- With a mortar and pestle, ground the chili sauce ingredients. Add salt, fried anchovies, tempe, and Thai basil leaves. Mix well.
- Serve immediately with warm steamed rice. Yum! 😋
It is native to the cuisines of Indonesia, and popular in Malaysia, Sri Lanka, Brunei and Singapore. Those super salty, dried and crunchy anchovies? I buy ikan teri dried at my local Asian store. I think ikan teri is delicious. We eat it as a condiment with Indonesian food.
So that is going to wrap it up with this exceptional food sambal tempe teri kemangi (tempe anchovy basil chili sauce) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
