300 g tempeh
50 g big red chili
20 g red cayenne pepper
30 g shallots
30 g garlic
3o g aromatic ginger
10 g galangal
100 ml coconut milk
150 ml water
7 g salt
15 g sugar
10 g chicken stock powder
20 g young papaya, julienned into matchsticks size
30 g spinach leaves, use just the leaves
20 g bean sprouts
15 g long beans, cut into 2 cm length
20 g basil
Steam the tempeh with the spices ingredients for 30 minutes.
When done steaming, grind only the tempeh and set aside.
Grind the rest of the steamed spices. Saute the ground spices using medium heat for about 15 minutes, or until cooked. Next, add the ground tempe, stirring until well blended.
Add coconut milk, water, and seasoning. Stir until blended and it starts to boil. Turn off the heat and set aside.
Boil all vegetables except the basil, and set aside.
Prepare a serving plate, add rice, some boiled vegetables and basil. Pour the Tumpang chilli sauce over the vegetables. Garnish with fried onions and serve with fried tofu, fried tempeh and peyek.