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

Before you jump to Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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We hope you got benefit from reading it, now let’s go back to sambal tempe teri kemangi (tempe anchovy basil chili sauce) recipe. To cook sambal tempe teri kemangi (tempe anchovy basil chili sauce) you need 11 ingredients and 7 steps. Here is how you do that.

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

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