Home / All Recipes / Indonesian / Tempeh Goreng Sambal Kemangi - Fried Tempeh in Basil Chili Sauce
Last updated: Nov 8, 2013 — Published: Nov 8, 2013 — By: Anita — 1 comment
Whenever I feel like doing a bit of deep frying, tempeh almost always ends up as my first choice. All kind of tempeh dishes start with deep frying the tempeh pieces to a crisp. If there is a sauce, it is almost always cooked separately. Once the sauce is done, the crispy golden brown tempeh will be toss in the sauce until all the pieces are fully coated.
This tempeh dish also follows the same pattern. First the tempeh is cut into small cubes and marinate in garlic salt solution before deep frying. Then the chili sauce, which is lovely since we add tomatoes, terasi (toasted shrimp paste), and daun kemangi (basil leaves), is cooked in a separate frying pan. Again, once the sauce is done, we return the fried tempeh into the sauce and toss until fully coated.
5.0 from 1 reviews
Author: Anita Jacobson
Categories: Side Dish
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour