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We hope you got insight from reading it, now let’s go back to sambal tempe teri kemangi (tempe anchovy basil chili sauce) recipe. You can have sambal tempe teri kemangi (tempe anchovy basil chili sauce) using 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce):
- Take 250 ml vegetable oil for frying the tempe and anchovies
- Use 300 gr tempe
- Prepare 50 gr anchovies, soak in warm water for a while, strain
- Get leaves some Thai basil
- Get 1/2 tsp salt or to taste
- Get Chili sauce ingredients:
- You need 12 red chili peppers
- You need 6 Thai bird eyes chili peppers
- Use 8 cloves shallots
- Get 4 cloves garlic
- You need 1 tsp Indonesian shrimp paste
Steps to make 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! 😋
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