Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce).
You can cook Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce)
- Prepare 250 ml of vegetable oil for frying the tempe and anchovies.
- Prepare 300 gr of tempe.
- Prepare 50 gr of anchovies, soak in warm water for a while, strain.
- Prepare leaves of some Thai basil.
- You need 1/2 tsp of salt or to taste.
- You need of Chili sauce ingredients:.
- It's 12 of red chili peppers.
- It's 6 of Thai bird eyes chili peppers.
- It's 8 cloves of shallots.
- You need 4 cloves of garlic.
- It's 1 tsp of Indonesian shrimp paste.
Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) step by step
- 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! 😋.