Basil leaf (I prefer Indonesian basil for this dish)
1 cucumber, sliced
Bean sprout
Cooking Instructions:
Mix fried tempe spices together (garlic, coriander powder, water and salt), marinate tempe with the mixture for awhile (5 minutes).
Heat the oil, fry all tempe until golden brown, set aside.
Heat 1 tbs oil and fry all the sambal ingredients except sliced kafir lime leaf until garlic soften.
Transfer the light fried sambal ingredients into a mortar, add sliced kafir lime leaf, ground until sambal ready (looks like paste but leave chunky bits for taste)
Add fried tempe into mortar, mix with sambal while pressing down little bit to leave tempe in a big chunks.
Serve with rice together with the salad.
Recipe by Arie's Kitchen at https://arieskitchen.net/tempe-penyet-with-garlic-sambal-recipe/