KOMPAS.com – Tempeh with basil sauce is a simple dish that is suitable as a side dish at the end of the month. With affordable ingredients, you can enjoy a dish that is rich in taste and appetizing.
The combination of spicy chili sauce and the fresh aroma of basil leaves makes this dish hard to resist. Not only is it easy to make, this recipe is also pocket-friendly without reducing the enjoyment.
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If you are looking for a practical but still delicious menu, tempeh with basil sauce could be the right choice.
Check out the simple steps to make it at home, quoted from the book “Practical Tips for Making Healthy Tempeh Recipes” (2024) by Vanesa Adisa published by Andi Publishers.
Basil chili tempeh recipe
Material
- 1 board of tempeh, cut into small pieces and fried thoroughly
- 50 grams of basil, just take the leaves
- 3 cloves of garlic
- 5 cloves of red onion
- 7 cayenne peppers
- 15 curly chilies
- 1 lime (optional)
- To taste salt, sugar and mushroom stock
- Enough cooking oil
How to Make Tempeh with Basil Chili Sauce
- Prepare ingredients. Heat a frying pan with cooking oil. Saute the shallots, garlic, cayenne pepper and curly chilies until fragrant, then remove from heat and set aside.
- Puree the chili sauce. Grind the sauteed ingredients until they are half smooth. Add salt, sugar and mushroom stock, then stir again until evenly mixed.
- Add tempeh. Put the fried tempeh into the chili paste. Set the tempeh until the chili sauce is absorbed into it.
- Add basil. Add the basil leaves to the tempeh and chili sauce mixture. Stir well until the basil leaves are wilted and mixed completely.
- Final touches. Squeeze lime over the basil tempeh sauce to give it a fresh taste (optional). Serve while warm with white rice.
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