Sambal Tumpang, Old Tempe Sambal

Written by on June 14, 2012 in Java Culinary with 0 Comments

Sambal Tumpang, Old Tempe Sambal

Sambal Tumpang (Javanese Old Tempe Sambal)


Sambal Tumpang
– Java Style Old Tempe Sambal –

200 g tempe semangit (use fresh or frozen tempe if you can’t find tempe semangit)
1 cm galangal, bruised
2 Indonesian bay (salam) leaves
200 ml coconut milk
1 cup (250 mL) water

Spices to be ground:
45 g peeled shallots
5 g peeled garlics
1 cm peeled kencur/kaempeferia galangal (substitute for 1/2 tsp kencur powder)
6 kaffir lime leaves, chopped
1 tsp toasted coriander seed
1/2 tsp terasi/dried shrimp paste (optional)
1 candlenut (substitute for macadamia nut)
3 red cayenne peppers (Indonesian: cabe merah keriting)
1 bird eye chili

1. Pound or chop tempe semangit with a pestle or a chopper.

2. In a pot, add pounded tempe, ground spices, salam leaves, galangal and water. Cook until a boil. Then turn the heat to low and simmer for 5 -10 more minutes or until the spices absorb.

3. Add coconut milk, stir occasionally and bring to re-boil. Remove from the heat. Serve with pecel and warm cooked rice.

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