Ingredients

  • Serves 2-4 people
  • 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

     

Sambal Tempe Kemangi (Sambal Basil Tempeh)
Recipe Courtesy of
Asian Food Network

Sambal Tempe Kemangi (Sambal Basil Tempeh)

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In Indonesia, Sambal Tempe Kemangi makes frequent headlining appearances in a home meal. It is served best with its sidekick, the simple yet scrumptious steaming white rice. This recipe has a spicy, savory, and herbal taste thanks to galangal and basil. A wonderful vegetarian dish for all to enjoy.
  • Easy
  • 30 min
  • 15 min
  • 15 min
  • 1 steps
  • 11 Ingredients
  • Easy
  • 1 steps
  • 11 Ingredients
  • 30 min
  • 15 min
  • 15 min

Instructions

  1. Making Sambal Tempe Kemangi

    • 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.

    Making Sambal Tempe Kemangi


Plate and Serve!

Transfer the dish to a serving plate then serve. Or it can also be served on a mortar with hot rice.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 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

       

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