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Sambal Tumpang (Tempeh Curry)

Another Indonesian favourite. This creamy curry is a real crowd-pleaser, so be sure to try it out at your next dinner party. An ideal dish to make with our Organic Tempeh.

Recipe by Indonesia Eats

20 min


  • 200g Organic Tempeh
  • 1 cm galangal, bruised
  • 2 Indonesian bay (salam) leaves
  • 200 ml coconut milk
  • 1 cup (250 mL) water
  • 45 g peeled shallots
  • 5g peeled garlics
  • 1 cm peeled kencur/kaempeferia galangal
  • 6 kaffir lime leaves, chopped
  • 1 tsp toasted coriander seed
  • 1 candlenut
  • 3 red cayenne peppers
  • 1 bird eye chilli
  • Sea salt


  1. Pound or chop tempeh with a pestle or a chopper.
  2. In a pot, add pounded tempeh, ground spices, salam leaves, galangal and water.
  3. Cook until boiled.
  4. Then turn the heat to low and simmer for 5 -10 more minutes or until the spices absorb.
  5. Add coconut milk, stir occasionally and bring to re-boil.
  6. Remove from the heat. Serve with pecel and warm cooked rice.
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