SAMBAL TUMPANG (TEMPEH CURRY)

Difficulty rating: For home cooks Serves: 2 people

 

Another Indonesian favourite! This creamy curry is a real crowd-pleaser, so be sure to try it out at your next dinner party. An ideal dish to make with our fresh soy tempeh or lupin tempeh!

Recipe by Indonesia Eats

SAMBAL TUMPANG (TEMPEH CURRY)

Ingredients

  • 200g soy tempeh or lupin tempeh

  • 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 candlenut (substitute for macadamia nut)

  • 3 red cayenne peppers (Indonesian: cabe merah keriting)

  • 1 bird eye chilli

  • Sea salt

Instructions

  1. Pound or chop tempeh with a pestle or a chopper.

  2. In a pot, add pounded tempeh, ground spices, salam leaves, galangal and water. Cook until a boiled. 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.