Indonesian Sambal Tumpang
Ingredients
- 250 grams fermented tempe
- 50 grams fresh tempe
- 10-15 bird's eye chilies, adjust to taste
- 500 ml medium coconut milk
- 2 bay leaves
- 4 kaffir lime leaves
- 1 piece galangal, smashed
- 1 tablespoon palm sugar
- Salt to taste
Ground spices
- 7 shallots
- 4 cloves garlic
- 3 large red chilies
- 1 piece kencur
- 1 tablespoon coriander seeds
- 4 candlenuts
Preparation
Boil water, add tempe, cook until done, then turn off heat and discard the water.
Boil the tempe again with fresh water, add bay leaves, kaffir lime leaves, bird's eye chilies, and galangal; cook until the water reduces, turn off heat, lightly mash the tempe and chilies, and pour in the coconut milk.
Sauté the ground spices until fragrant and cooked, then add them to the tempe mixture. Turn on the heat, season with salt and palm sugar. Once it boils, you may add tofu pieces if desired. Cook until fully done and the flavors are absorbed, then remove from heat and serve with accompaniments.
