Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce)

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. Saut 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!