Melati’s Sambal Tempeh Kemangi
INGREDIENTS
For the bumbu (blended spice paste):
- 5 Fresno chilis, roughly chopped
- 1 medium tomato, roughly chopped
- 3 cloves of garlic, peeled
- 2 small shallots, peeled, roughly chopped
- tsp dried kencur (‘shar ginger’), soaked in boiling water to soften, optional
- 1 tsp kosher salt
- 1/2 tsp terasi or fermented shrimp paste
- 1 tsbp coconut sugar
- 2 makrut lime leaves
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Other ingredients:
- 1 block (10 oz) Reculture tempeh, sliced into one-inch pieces
- small handful of plucked lemon or thai basil leaves
- neutral oil for frying
- juice of half a lime
This delicious, umami-filled, spicy sambal with lemon basil makes a punchy protain main or spicy side to a meal.
Serves: 2 as a main
DIRECTIONS
Heat a large skillet over high heat, add enough oil to cover 1/4 inches up the pan, and fry tempeh until golden on both sides. Place on a plate lined with a paper towl and set aside.
Wipe out the skillet and heat 2 tbsp oil over medium-high. Add all bumbu ingredients except for sugar, terasi, and lime leaves and pan fry, stirring frequently until fragrant, about 2 minutes.
Add the terasi, sugar, and lime leaves and continue cooking until everything is golden, about another 5 minutes.
Remove from heat and add to a mortar and pestle or food processor. Grind or blend until the sambal is smooth.
If using a mortar and pestle, and fried tempeh and fresh basil directly in and continue grinding until the tempeh is broken up into small pieces and the basil is bruised. If using a food processor, add the blended ingredients into a bowl, add the fried tempeh and basil and crush together with a wooden spoon.
Squeeze lime on top, salt to taste, and serve with rice.
