Smashed Tempe with Basil Chili Sauce and Rice
Warm rice served with seasoned fried tempe, spicy fresh basil chili sauce, and simple vegetable sides. This is a budget-friendly lunch style from Yogyakarta: inexpensive ingredients, yet full of flavor.
Author
dapur_sari
Instructions
Mix crushed garlic, coriander, half a teaspoon of salt, and water. Coat the tempe, then let it sit for 10 minutes while preparing the chili sauce ingredients.
💡 Tip: If tempe is expensive, cut it a bit thicker so it still feels like the main dish.
About 10 min
Fry the tempe in medium hot oil until golden brown. Remove when the edges are crispy, but the center is still soft.
💡 Tip: Do not let it get too dry; softer tempe is better for smashing with the chili sauce.
About 8 min
Sauté the chilies, shallots, one clove of garlic, tomato, and shrimp paste in 2 tablespoons of oil until wilted and fragrant.
💡 Tip: Use medium heat so the chilies cook without burning, otherwise the chili sauce will be bitter.
About 7 min
Pound the chili sauce ingredients roughly with the remaining salt and brown sugar. Add half a handful of basil, then pound briefly until the aroma is released.
💡 Tip: The smashed chili sauce should still have texture, so it doesn't need to be as smooth as a paste.
About 5 min
Place the fried tempe on top of the chili sauce, gently smash it down, then mix some of the tempe with the sauce. Serve over warm rice with remaining basil and cucumber slices.
💡 Tip: If packing for lunch, separate the chili sauce from the cucumber to prevent the rice from getting soggy.
About 5 min
