There are two places in Java that claimed Sambal Tumpang as their dish, Kediri (East Java) and Solo (Central Java). However, both places have a slightly different way in the recipe and serving.
Ingredients:
- 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
- seasalt
Instructions:
- Pound or chop tempe semangit with a pestle or a chopper.
- 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.
- 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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