Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sambal tempe teri kemangi (tempe anchovy basil chili sauce). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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) #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 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 Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is only one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this 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 cook 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
- Make ready leaves some Thai basil
- Get 1/2 tsp salt or to taste
- Make ready Chili sauce ingredients:
- Get 12 red chili peppers
- Make ready 6 Thai bird eyes chili peppers
- Get 8 cloves shallots
- Prepare 4 cloves garlic
- Prepare 1 tsp Indonesian shrimp paste
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. Tempeh or tempe (/ ˈ t ɛ m p eɪ /; Javanese: témpé, Javanese pronunciation: ) is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter.
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! 😋
Indonesia traditional chili with dried anchovy. It provides great taste for any home cooking. Perfect blends for vegetable or meat entrees. Colo-colo is a type of hot and spicy condiment commonly found in Maluku archipelago, Indonesia. It is believed to have originated in Ambon city.
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