Sambal Tumpang (Tempeh Curry)
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 Organic Tempeh.
Recipe by Indonesia Eats
20 min
Serves:
2
ingredients
- 200g Organic Tempeh
- 1 cm galangal, bruised
- 2 Indonesian bay (salam) leaves
- 200 ml coconut milk
- 1 cup (250 mL) water
- 45 g peeled shallots
- 5g peeled garlics
- 1 cm peeled kencur/kaempeferia galangal
- 6 kaffir lime leaves, chopped
- 1 tsp toasted coriander seed
- 1 candlenut
- 3 red cayenne peppers
- 1 bird eye chilli
- Sea salt
instructions
- Pound or chop tempeh with a pestle or a chopper.
- In a pot, add pounded tempeh, ground spices, salam leaves, galangal and water.
- Cook until boiled.
- 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.
instructions
- Pound or chop tempeh with a pestle or a chopper.
- In a pot, add pounded tempeh, ground spices, salam leaves, galangal and water.
- Cook until boiled.
- 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.
make it with
Organic Tempeh
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