Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sambal tempe teri kemangi (tempe anchovy basil chili sauce). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook sambal tempe teri kemangi (tempe anchovy basil chili sauce) using 11 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce):
- Take 250 ml vegetable oil for frying the tempe and anchovies
- Take 300 gr tempe
- Get 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:
- Prepare 12 red chili peppers
- Make ready 6 Thai bird eyes chili peppers
- Get 8 cloves shallots
- Prepare 4 cloves garlic
- Make ready 1 tsp Indonesian shrimp paste
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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! 😋
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