Bruished Tempe with Lesser Galangal Sambal

Written by on June 13, 2012 in Java Culinary with 0 Comments

Bruished Tempe with Lesser Galangal Sambal



  1. 250 gr tempe.
  2. 1 cucumber, sliced
  3. A handfull of sweet basil leaves / kemangi

Lesser Galangal Sambal/Sambal Kencur:

  1. 3 – 5 small red chillies / bird chillies
  2. 1 large red chilli, raughly chopped
  3. 1 clove garlic
  4. 1 middle size or 1/2 big size tomato, raughly chopped
  5. 1 tsp roasted shrimp paste/ terasi
  6. 1 tsp chopped lesser galangal / kencur or 1/4 tsp kencur pulver

Bruished Tempe with Lesser Galangal Sambal

Place of origin: Java

Source: Inspired by Warung Arema, Pujasera Batam Island


This is one of my favorite menus in Warung Arema, Pujasera, Batam island besides Tahu Telur dan Nasi Rames. I’ve had it often together with my ex colleagues as our delicated lunch in the middle of our busy days. It depends on the mood sometimes I ordered tempe penyet ( bruished tempe) or ayam penyet ( bruished fried chicken). Both taste really superb! With it’s spicy sambal of course!! The spicy sambal which contains fresh lesser galangal rhizome… hmmmmmm ..I think words could not expressed to describe it 😉 And after 4 years leaving abroad finally I have tried to call back my memory and came out with this recipe. The result was too spicy ha hah. Important Tips: Prepare the sambal shortly before serving reserve it’s best taste.


  1. Fried Tempe:
  2. Slice the tempe as desired. Put aside.
  3. Grind 1 clove garlic, 1/2 tsp koriander seeds & salt then add little bit of water.
  4. Soak the tempe in the mixture for a while then fry in a hot oil until gold brown. Put aside.
  1. Sambal Kencur:
  2. Fry the garlic in the used oil until light brown.
  3. Put the chillies, garlic and lesser galangale in a mortar / grinding stone and grind until smooth.
  4. Add the chopped tomato and roasted shrimp paste, grind them again. Stir to mix.
  5. Adjust the seasoning, add the salt & sugar (if necessary).
  6. Put the fried tempe on top of the sambal kencur.
  7. Bruished / press the tempe slightly with the pestle.
  8. Serve with rice, sliced cucumber & kemangi leaves.



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