Sambal Tumpang (Traditional Food from Indonesia)

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
Methods:
1. Pound or chop tempe semangit with a pestle or a chopper.
2. 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.
3. Add coconut milk, stir occasionally and bring to re-boil. Remove from the heat. Serve with pecel and warm cooked rice.

I like this food because it very spicy and original Indonesian food. My mother always cook this menu every week. you can try it.. Simple menu but delicious ^^v



Note : Tempe = Tempe or tempeh is an Indonesian soybean cake.