Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce). 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) is one of the most well liked of current trending foods on earth. It's simple, it's quick, it tastes yummy.

Easy Way to Cook Favorite Murg cholay /chicken chana. This easy spaghetti recipe with meat sauce takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavored, homemade spaghetti for the best family favorite dinner. Instructions to make Quinoa Tabbouleh: Wash and rinse the quinoa thoroughly under running water to remove the layer of saponin. You can cook Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) using 11 ingredients and 7 steps. Here is how you cook it.

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

Prepare 250 ml of vegetable oil for frying the tempe and anchovies.
Prepare 300 gr of tempe.
You need 50 gr of anchovies, soak in warm water for a while, strain.
You need leaves of some Thai basil.
It's 1/2 tsp of salt or to taste.
It's of Chili sauce ingredients:.
Prepare 12 of red chili peppers.
Prepare 6 of Thai bird eyes chili peppers.
You need 8 cloves of shallots.
It's 4 cloves of garlic.
You need 1 tsp of Indonesian shrimp paste.

Switch off the flame and let the pressure release by itself. - Open the lid and you find the quinoa is fluffy and chewy. First cut the raw papaya into pieces then remove the seeds, then peel the outer part then cut it into very thin slices. Wash the raw papaya slices then keep aside now heat a pan add sugar, water and salt. When the sugar water mixture starts boiling put the raw papaya slices cover it on low flame until papaya gets cooked and sugar syrup getting.

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

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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