Sambal Tumpang Tempe Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybeans) | 1 board (left to ferment for 3 days) |
| Shallots | 6 pieces |
| Garlic | 5 cloves |
| Red chilies | 5 pieces (to taste) |
| Bird’s eye chilies | 10 pieces (to taste) |
| Galangal | 3 cm |
| Kencur (aromatic ginger) | 3 cm |
| Bay leaves | 4 leaves |
| Kaffir lime leaves | 4 leaves |
| Thin coconut milk | 1 liter |
| Thick coconut milk | 200 ml |
| Salt | to taste |
| Granulated sugar | to taste |
Instructions:
-
Prepare the chilies and aromatics: Begin by boiling the bird’s eye chilies, red chilies, shallots, and garlic in water until they are soft. Drain and set aside.
-
Blend the mixture: In a blender, combine the boiled shallots, garlic, red chilies, bird’s eye chilies, and kencur, then blend until smooth. For the tempe, adjust the texture to your preference by mashing it to a fine consistency.
-
Dry the spices: In a dry pan over medium heat, lightly roast the blended spice mixture until fragrant and slightly dry, stirring occasionally to avoid burning.
-
Add coconut milk: Pour in the thin coconut milk, then add the bay leaves, kaffir lime leaves, and galangal. Stir the mixture and allow it to simmer until it begins to thicken.
-
Finish with thick coconut milk: Once the sauce has thickened, incorporate the thick coconut milk and stir well. Adjust seasoning with salt and sugar to taste.
-
Serve: This sambal is best enjoyed as a dipping sauce alongside boiled vegetables or served over rice. Enjoy the rich flavors of this traditional Indonesian dish!
