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Before you jump to Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got benefit from reading it, now let’s go back to sambal tempe teri kemangi (tempe anchovy basil chili sauce) recipe. To make sambal tempe teri kemangi (tempe anchovy basil chili sauce) you only need 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce):
- Prepare 250 ml vegetable oil for frying the tempe and anchovies
- Prepare 300 gr tempe
- Take 50 gr anchovies, soak in warm water for a while, strain
- Take leaves some Thai basil
- Use 1/2 tsp salt or to taste
- Provide Chili sauce ingredients:
- Prepare 12 red chili peppers
- You need 6 Thai bird eyes chili peppers
- Prepare 8 cloves shallots
- Prepare 4 cloves garlic
- You need 1 tsp Indonesian shrimp paste
Steps 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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