Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) - Turned out great! Very moist.. Today I am sharing this Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce)! A quick and easy dinner that is ready in under 20 minutes!
You can cook Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) with 11 Ingredients and 7 steps. See the following guide!
Ingredients for Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce):
- 250 ml vegetable oil for frying the tempe and anchovies.
- 300 gr tempe.
- 50 gr anchovies, soak in warm water for a while, strain.
- leaves some Thai basil.
- 1/2 tsp salt or to taste.
- Chili sauce ingredients:.
- 12 red chili peppers.
- 6 Thai bird eyes chili peppers.
- 8 cloves shallots.
- 4 cloves garlic.
- 1 tsp Indonesian shrimp paste.
Step by step how to cook 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! 😋.