Traditional Indonesian Sambal Tumpang
Ingredients
- 1 block fermented tempe (stored 3-4 days)
- Coconut milk as needed (e.g., 3 tablespoons creamer dissolved in water)
- 2 cm galangal, smashed
- 1 lemongrass stalk, smashed
- 2 bay leaves
- 2 kaffir lime leaves
- Handful of skin crackers (krecek, optional)
- 6 pieces fried tofu
- Salt
- Sugar
Spice mixture
- 6 red chilies
- 8 shallots
- 4 garlic cloves
- 1 small piece kencur (lesser galangal)
Preparation
Boil the tempe and all whole spices until wilted, then separate the tempe and spices. Mash the boiled tempe with a spoon, not too finely.
Grind the boiled spices, then sauté briefly and add the remaining ingredients. Sauté until fragrant and cooked.
Add the mashed tempe and mix well with the spice sauté. Add water as needed, then add salt and sugar.
Add coconut milk, stir well, and check the taste. Add skin crackers and whole bird's eye chilies. Cook until the spices are absorbed and the skin crackers soften into krecek.
Notes
Sambal Tumpang is often customized to taste; it is commonly served with boiled vegetables and as a side for pecel meals. It is very delicious.
