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Tuesday, January 1, 2013

Sambal Tumpang (Javanese Tempeh & Chili Paste)


In Indonesian & English

Bahan
-  5 Cabai mrh, 7 Rawit mrh, 2 Dn salam     -  200 ml Santan+50 ml air, Garam
-  6 Baw.mrh, 4 Baw.pth, 2 st Gula mrh      -  2 cm Jahe & 2 cm Lengkuas-geprek
-  1 cm Kencur, 1 st Ketumbar, ½ st Lada   -  10 Kacang panjang & Bayam-ptg2 & rebus
-  200 gr Tempe semangit/lama, 3 Kemiri     -  50 gr Toge-seduh air pns, Kerupuk udang
-  5 Daun jeruk, ½ st Terasi (opsional)
Cara membuat
-  Rebus cabai, bawang, tempe hingga layu, tiriskan. Tumbuk kasar tempe, sisihkan. Hlskan cabai, bawang, terasi, kemiri, kencur, ketumbar & lada. Didihkan tempe, bumbu hls, dn jrk, salam, jahe, lengkuas, grm, gula, air & santan. Kclkan api ke rendah, masak hingga kental. Angkat.
-   Tiriskan sayuran, susun di piring saji. Hidangkan sambal tempe dng sayuran & kerupuk.
* Kalau tidak ada tempe semangit/lama, gunakan saja tempe biasa/segar.
Ingredients
-  5 Red chilies, 7 Bird`s eye chilies      -  200 ml Coconut milk+50 ml Water, 6 Shallots
-  4 cloves Garlic, 2 Bay leaves, Salt     -  2 cm Galangal-bruised, 5 Kaffir lime leaves
-  3 Candlenuts, 1 cm Lasser galangal    -  2 cm Ginger-bruised, Shrimp crackers
-  200 gr Old tempeh *, ½ tsp Pepper   -  10 Long beans & Spinach-cuted & boiled
-  ½ tsp Shrimp paste (optional)               -  50 gr Bean sprout-soaked in hot water
-  1 tsp Coriander, 2 tsp Brown sugar
Directions
-   Boil chilies, shallots, garlic & tempeh until wited; drain. Pound tempeh with a pestle, set aside. Grind the chilies, shallots, garlic, shrimp paste, candlenuts, lasser galangal, coriander & pepper. Boil the tempeh, ground spices, lime leaves, bay leaves, ginger, galangal, salt, sugar, water & coconut milk. Turn the heat to low, cook until the liquid absorb. Remove from the heat.
-   Drain the vegetables; place them in a serving plate. Serve the tempeh paste with vegetables & shrimp crackers.
* If U can`t find old tempeh, use fresh tempeh.

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