Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, sambal tempe teri kemangi (tempe anchovy basil chili sauce). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really 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 is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is something that I have loved my whole life.
To begin with this particular recipe, we must first 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 that.
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
- Make ready 300 gr tempe
- Take 50 gr anchovies, soak in warm water for a while, strain
- Get leaves some Thai basil
- Get 1/2 tsp salt or to taste
- Take Chili sauce ingredients:
- Take 12 red chili peppers
- Prepare 6 Thai bird eyes chili peppers
- Make ready 8 cloves shallots
- Prepare 4 cloves garlic
- Get 1 tsp Indonesian shrimp paste
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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