📝 About This Recipe
Hailing from the lush landscapes of South Sumatra and Jambi, Sambal Tempoyak is a culinary masterpiece that celebrates the bold, funky, and creamy profile of fermented durian. This unique condiment strikes a sublime balance between the heat of bird's eye chilies, the pungent sweetness of the 'King of Fruits,' and the aromatic depth of lemongrass and galangal. It is an acquired taste that quickly becomes an obsession, offering a complex umami bomb that elevates any Indonesian meal to new heights.
🥗 Ingredients
The Fermented Base
- 250 grams Tempoyak (fermented durian flesh, preferably 3-5 days old)
The Spice Paste (Bumbu)
- 15-20 pieces Red Bird's Eye Chilies (adjust for heat preference)
- 5 pieces Large Red Chilies (seeded for less heat, if desired)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 2 cm Fresh Turmeric (peeled and sliced)
- 1 cm Ginger (peeled)
Aromatics and Seasoning
- 2 stalks Lemongrass (bruised and tied in a knot)
- 2 cm Galangal (bruised)
- 3 pieces Kaffir Lime Leaves (torn to release oils)
- 1.5 tablespoons Palm Sugar (Gula Melaka) (shaved)
- 1 teaspoon Salt (to taste)
- 4 tablespoons Vegetable Oil (for sautéing)
- 1 handful Petai (Stink Beans) (optional, peeled and halved)
- 50 grams Anchovies (Ikan Bilis) (optional, fried until crispy)
👨🍳 Instructions
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1
Begin by preparing the spice paste. In a mortar and pestle or a high-speed blender, combine the bird's eye chilies, large red chilies, shallots, garlic, turmeric, and ginger.
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2
Grind or blend the ingredients until a smooth, vibrant orange-red paste forms. If using a blender, add a splash of oil to help the blades move, rather than water.
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3
Heat the vegetable oil in a wok or heavy-bottomed frying pan over medium heat until shimmering.
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4
Add the spice paste to the hot oil. Sauté for about 5-7 minutes, stirring constantly, until the raw smell of the garlic and shallots disappears and the oil starts to separate (pecah minyak).
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5
Incorporate the bruised lemongrass, galangal, and kaffir lime leaves. Stir-fry for another 2 minutes until the aromatics perfume the oil.
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6
If you are using petai (stink beans), add them now. Sauté for 1 minute until they are slightly softened but still retain a crunch.
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7
Lower the heat and add the tempoyak (fermented durian) to the wok. Use your spatula to break up any large clumps.
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8
Stir the tempoyak thoroughly into the spice paste. The mixture will become thick and creamy.
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9
Season with palm sugar and salt. The sugar is crucial here as it balances the sourness of the fermentation and the heat of the chilies.
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10
Continue cooking on low heat for 10-12 minutes. Stir occasionally to prevent the bottom from scorching. The sambal should darken slightly and become very fragrant.
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11
If the sambal looks too dry, you can add 2-3 tablespoons of warm water to reach your desired consistency, though a thick paste is traditional.
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12
Taste and adjust the seasoning. It should be a harmonious blend of spicy, sour, salty, and a hint of sweet.
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13
If using fried anchovies, fold them in at the very last second to maintain their crunch, or sprinkle them over the top before serving.
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14
Remove from heat and discard the lemongrass, galangal, and lime leaves before transferring to a serving bowl.
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15
Allow the sambal to cool slightly before serving; the flavors often deepen as it reaches room temperature.
💡 Chef's Tips
Always use a non-reactive pan (like stainless steel or stone-coated) because the acidity of the tempoyak can react with aluminum. If your tempoyak is very sour, increase the palm sugar slightly to mellow the sharpness. For the most authentic texture, use a stone mortar and pestle to grind the spices; it creates a rustic consistency that holds the oil better. Store leftovers in a sterilized glass jar in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Ensure the tempoyak you use is well-fermented (at least 3 days) but still smells pleasantly funky rather than rotten.
🍽️ Serving Suggestions
Serve alongside 'Ikan Bakar' (charcoal-grilled fish) for the ultimate Sumatran experience. Pair with warm steamed jasmine rice and 'Lalapan' (fresh raw vegetables like cucumber and cabbage). Use it as a side condiment for 'Gulai' (Indonesian curry) to add a bright, acidic counterpoint to the rich coconut milk. It goes wonderfully with fried tempeh or tofu for a vegetarian-friendly feast. Enjoy with a tall glass of iced calamansi lime juice to cleanse the palate between spicy bites.