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
Ingredients
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200g soy tempeh or lupin tempeh
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1 cm galangal, bruised
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2 Indonesian bay (salam) leaves
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200 ml coconut milk
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1 cup (250 mL) water
Spices to be ground:
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45 g peeled shallots
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5 g peeled garlics
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1 cm peeled kencur/kaempeferia galangal (substitute for 1/2 tsp kencur powder)
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6 kaffir lime leaves, chopped
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1 tsp toasted coriander seed
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1 candlenut (substitute for macadamia nut)
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3 red cayenne peppers (Indonesian: cabe merah keriting)
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1 bird eye chilli
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Sea salt
Instructions
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Pound or chop tempeh with a pestle or a chopper.
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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.
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Add coconut milk, stir occasionally and bring to re-boil. Remove from the heat. Serve with pecel and warm cooked rice.