Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce)
Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce)

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sambal tempe teri kemangi (tempe anchovy basil chili sauce). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) is something that I have loved my entire life.

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.

To get started with this recipe, we must prepare a few ingredients. You can cook sambal tempe teri kemangi (tempe anchovy basil chili sauce) using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce):
  1. Take 250 ml vegetable oil for frying the tempe and anchovies
  2. Make ready 300 gr tempe
  3. Make ready 50 gr anchovies, soak in warm water for a while, strain
  4. Make ready leaves some Thai basil
  5. Prepare 1/2 tsp salt or to taste
  6. Get Chili sauce ingredients:
  7. Get 12 red chili peppers
  8. Take 6 Thai bird eyes chili peppers
  9. Take 8 cloves shallots
  10. Take 4 cloves garlic
  11. Prepare 1 tsp Indonesian shrimp paste

Lay on a baking sheet lined with waxed paper. All kind of tempeh dishes start with deep frying the tempeh… Bara Story. At the heart of every recipe lies the soul and quality that can only be drawn out with the right cooking techniques. With Bara, grilling takes centre stage in Indonesian cuisine - drawing out the rich aroma and flavors of our rice that would otherwise go unnoticed through conventional cooking methods.

Steps to make Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce):
  1. Cut tempe into small squares.
  2. Heat the vegetable oil over medium high heat. Fry tempe until cooked and golden brown. Remove from the heat.
  3. Using a mortar and pestle, roughly pound the fried tempe. Set aside.
  4. In the same frying pan, fry anchovies until cooked. Remove from the heat. Set aside.
  5. In the same frying pan. Leave 2 Tbsp vegetable oil. Sauté chili sauce ingredients until fragrant. Remove from the heat.
  6. With a mortar and pestle, ground the chili sauce ingredients. Add salt, fried anchovies, tempe, and Thai basil leaves. Mix well.
  7. Serve immediately with warm steamed rice. Yum! 😋

Here is how you cook that. It actually refers to spicy sautéed condiment made of potatoes, tempe, peanuts, or teri (anchovies), or combination of them all. Sambal Goreng Kering can be stored in tight-lidded jar for up to one month, so it explains why many Indonesians bring Sambal Goreng Kering when they go abroad. Search, Find Ideas Recipes For Cooking. How to Prepare Yummy Tofu Poke Bowl with Srirachannaise; Easiest Way to Prepare Delicious Salmon and sticky rice poke bowl; R Sambal balado - chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.

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