📝 About This Recipe
Hailing from the heart of Central Java, particularly Kediri and Boyolali, Sambal Tumpang is a unique masterpiece that celebrates the earthy complexity of 'tempe semangit' (over-ripened tempeh). This creamy, pungent, and deeply savory sauce transforms aged soy into a culinary treasure, simmered with aromatic roots and rich coconut milk. It is a testament to the Indonesian philosophy of zero-waste, turning a humble ingredient into a bold, umami-packed experience that is truly unforgettable.
🥗 Ingredients
The Star Ingredient
- 250 grams Over-ripened Tempeh (Tempe Semangit) (aged for 2-3 days until pungent and slightly darkened)
- 150 grams Fresh Tempeh (for added texture and balance)
The Aromatics (Spice Paste)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 5 pieces Large Red Chilies (seeds removed for less heat if desired)
- 5-10 pieces Bird's Eye Chilies (adjust to your spice preference)
- 3 pieces Candlenuts (toasted)
- 2 cm Kencur (Aromatic Ginger) (peeled and cleaned)
The Simmering Liquid & Seasoning
- 400 ml Thick Coconut Milk (fresh is best, but canned works well)
- 300 ml Water
- 3 pieces Salam Leaves (Indonesian Bay Leaves) (fresh or dried)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 3 cm Galangal (bruised)
- 1.5 tablespoons Palm Sugar (Gula Jawa) (shaved)
- 1 teaspoon Salt (adjust to taste)
- 1 handful Beef Rind Crackers (Krupuk Kulit) (optional, for traditional texture)
👨🍳 Instructions
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1
Begin by boiling the over-ripened tempeh, fresh tempeh, shallots, garlic, red chilies, bird's eye chilies, and kencur in 300ml of water for about 10-15 minutes until the vegetables are softened.
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2
Drain the ingredients, but reserve the cooking liquid (the 'broth') for later use.
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3
In a mortar and pestle or a food processor, grind the softened shallots, garlic, chilies, kencur, and toasted candlenuts into a smooth paste.
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4
Roughly mash the boiled over-ripened and fresh tempeh. You want a chunky, rustic consistency, not a smooth puree, to give the sambal its signature body.
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5
In a heavy-bottomed pot or wok, combine the mashed tempeh, the ground spice paste, and the reserved cooking liquid.
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6
Add the bruised galangal, salam leaves, and torn kaffir lime leaves to the pot.
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7
Pour in the coconut milk and stir gently to combine all ingredients over medium heat.
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8
Bring the mixture to a gentle simmer. Avoid a rolling boil to prevent the coconut milk from curdling.
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9
Add the palm sugar and salt. Stir occasionally to ensure the bottom doesn't scorch.
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10
If using beef rind crackers (krupuk kulit), add them now. They will soften and absorb the savory sauce, adding a wonderful chewy texture.
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11
Continue simmering for 15-20 minutes until the sauce thickens and the oil begins to slightly separate from the coconut milk.
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12
Taste and adjust seasoning. The flavor should be a harmonious balance of savory, spicy, and a hint of sweetness from the palm sugar.
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13
Once the desired consistency is reached (thick but still pourable), remove from heat and discard the large aromatics (galangal and leaves) before serving.
💡 Chef's Tips
To 'age' your tempeh, leave it in a dark, room-temperature spot inside its wrapper for 2 days until it smells slightly like ammonia—this is the secret to the authentic flavor. If you cannot find Kencur, you can substitute with a tiny pinch of ginger and a bit of lime zest, though the flavor will differ slightly. Ensure you use Palm Sugar (Gula Jawa) rather than white sugar to achieve the deep caramel notes essential to Javanese cooking. Don't over-process the tempeh; the charm of Sambal Tumpang lies in its varied textures. This dish actually tastes better the next day after the flavors have had time to fully marry.
🍽️ Serving Suggestions
Serve warm over a bed of steamed jasmine rice or 'Nasi Liat'. Pair with 'Pecel' (blanched vegetables with peanut sauce) for the ultimate Javanese feast. Accompany with 'Rempeyek' (savory peanut crackers) for an essential crunchy element. Top with fried shallots and a side of warm tofu or tempeh bacem. Enjoy with a glass of hot jasmine tea to cleanse the palate between spicy bites.