150 g tempeh
40 g curly red chili
10 g red cayenne pepper
20 g shallots
15 g garlic
10 g salt
10 g brown sugar
5 g sugar
15 g galangal
30 g basil leaves
500 ml cooking oil
Fry the tempeh until golden brown then remove and set aside.
Fry the curly red chili, red cayenne pepper, shallots and garlic.
Prepare a mortar, knead galangal with salt until finely grated, then coarsely grind the chili ingredients that have been fried earlier with brown sugar and granulated sugar.
Grind coarsely and occasionally add tempeh with the chili sauce until well blended.
After it is well mixed, add the basil leaves and grind again. Then set it aside.
Transfer the dish to a serving plate then serve. Or it can also be served on a mortar with hot rice.