📝 About This Recipe
Hailing from the coastal town of Banyuwangi in East Java, Nasi Tempong is famous for its signature sambal so spicy it feels like a 'tempong' (slap) to the face. This vibrant platter balances the intense heat of raw chili paste with cooling blanched vegetables, crispy fried proteins, and fragrant jasmine rice. It is a masterpiece of Indonesian street food that celebrates the harmony of crunchy, spicy, salty, and fresh textures.
🥗 Ingredients
The Foundation
- 3 cups Jasmine Rice (steamed until fluffy)
Fried Proteins
- 4 pieces Chicken Thighs (bone-in, skin-on)
- 1 block Firm Tofu (cut into 4 triangles)
- 200 grams Tempeh (sliced into rectangles)
- 50 grams Salted Fish (Ikan Asin) (small variety like jambal or teri)
Aromatic Marinade
- 4 cloves Garlic (minced)
- 1 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 2 teaspoons Salt
The Legendary Sambal Tempong
- 15-20 pieces Red Bird's Eye Chilies (adjust for heat tolerance)
- 3 pieces Large Red Chilies (deseeded for color)
- 1 medium Tomato (preferably ranti or small sour tomatoes)
- 1 tablespoon Shrimp Paste (Terasi) (toasted until fragrant)
- 1 teaspoon Palm Sugar (grated)
- 2 pieces Limau Swangi (Key Lime) (juice only)
The Lalapan (Fresh & Boiled Greens)
- 1 bunch Spinach or Water Spinach (blanched)
- 4 leaves Cabbage (blanched and sliced)
- 1 piece Cucumber (sliced fresh)
- 4 pieces Long Beans (cut and blanched)
👨🍳 Instructions
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1
Begin by preparing the marinade for the proteins. In a large bowl, mix the minced garlic, turmeric, coriander, and salt with 1/2 cup of water.
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2
Add the chicken, tofu, and tempeh to the marinade. Let it sit for at least 20 minutes to allow the flavors to penetrate.
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3
While the proteins marinate, prepare the vegetables. Bring a pot of salted water to a boil. Blanch the spinach, cabbage, and long beans for 1-2 minutes until tender but still vibrant. Drain and plunge into ice water to stop the cooking.
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4
Heat a generous amount of vegetable oil in a wok or deep frying pan over medium-high heat.
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5
Fry the tempeh and tofu first until they are golden brown and crispy on the outside. Remove and drain on paper towels.
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6
Fry the chicken pieces in the same oil. Cook for about 12-15 minutes, turning occasionally, until the skin is deep golden and the meat is cooked through.
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7
Finally, fry the salted fish until very crispy. This only takes 1-2 minutes. Set aside.
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8
Now, prepare the signature Sambal Tempong. In a traditional stone mortar and pestle (cobek), grind the raw chilies, toasted shrimp paste, salt, and palm sugar into a coarse paste.
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9
Add the chopped tomato to the mortar and continue to grind until the juices from the tomato emulsify with the chili paste.
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10
Squeeze the fresh limau swangi (key lime) juice over the sambal and stir. The sambal should be raw, vibrant, and extremely pungent.
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11
To assemble, place a generous mound of warm steamed rice in the center of a plate (traditionally a banana leaf-lined plate).
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12
Arrange a piece of chicken, a slice of tofu, a slice of tempeh, and a piece of salted fish around the rice.
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13
Place a portion of the blanched vegetables and fresh cucumber slices on the side.
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14
Add a large dollop of the fresh Sambal Tempong directly onto the plate or in a small side saucer. Serve immediately while the fried items are still hot.
💡 Chef's Tips
Always use the freshest chilies and tomatoes possible; since the sambal is raw, ingredient quality is everything. Toasting the shrimp paste (terasi) is non-negotiable—it transforms the scent from pungent to nutty and savory. If you cannot find 'Ranti' tomatoes, use cherry tomatoes as they have a similar acidic profile. Use a stone mortar and pestle rather than a blender to achieve the correct 'coarsely crushed' texture for the sambal. Adjust the heat by removing seeds from the large red chilies, but keep the seeds in the bird's eye chilies for that authentic 'slap'.
🍽️ Serving Suggestions
Serve with a tall glass of iced sweet tea (Es Teh Manis) to help soothe the heat of the chili. A side of 'Krupuk Putih' (white starch crackers) adds an extra layer of crunch. Fresh Thai Basil (Kemangi) leaves make an excellent aromatic addition to the vegetable platter. For a complete feast, add a side of corn fritters (Bakwan Jagung). Warm jasmine rice is essential to soak up the juices from the raw sambal.