Indonesian Original Recipes

Sambal tumpang Ingredients

-  5 Red chilies, 7 Bird`s eye chilies      

-  200 ml Coconut milk+50 ml Water, 6 Shallots

-  4 cloves Garlic, 2 Bay leaves, Salt     

-  2 cm Galangal-bruised, 5 Kaffir lime leaves

-  3 Candlenuts, 1 cm Lasser galangal    

-  2 cm Ginger-bruised, Shrimp crackers

-  200 gr Old tempeh *, ½ tsp Pepper   

-  10 Long beans & Spinach-cuted & boiled

-  ½ tsp Shrimp paste (optional)               

-  50 gr Bean sprout-soaked in hot water

-  1 tsp Coriander, 2 tsp Brown sugar

Directions How to make Sambal tumpang:

-   Boil chilies, shallots, garlic & tempeh until wited; drain. 

-   Pound tempeh with a pestle, set aside. Grind the chilies, shallots, garlic, shrimp paste, candlenuts, lasser galangal, coriander & pepper. 

-   Boil the tempeh, ground spices, lime leaves, bay leaves, ginger, galangal, salt, sugar, water & coconut milk. Turn the heat to low, cook until the liquid absorb. Remove from the heat.

-   Drain the vegetables; place them in a serving plate. Serve the tempeh paste with vegetables & shrimp crackers.

* If U can`t find old tempeh, use fresh tempeh.