Ingredients

  • Serves 2-4 people
  • 300 g tempeh

     

    Ground spices:

    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

     

    Seasoning:

    7 g salt

    15 g sugar

    10 g chicken stock powder

     

    Vegetables:

    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

     

    Optional Condiments:

    fried tofu

    fried tempeh

    peanut crackers/peyek

     

Nasi Tumpang (Tumpang Chilli Tempeh with Rice)
Recipe Courtesy of
Asian Food Network

Nasi Tumpang (Tumpang Chilli Tempeh with Rice)

{{totalReview}}
Nasi Tumpang, popular in Boyolali and its surrounding areas, is often sought out for breakfast. Sold in the morning at food stalls, Nasi Tumpang is a dish where Tumpang chili sauce, made with over-fermented tempe, is served with rice. The way it is served is exactly the same as the popular nasi pecel. Do note that fresh tempeh will not work well with this recipe.
  • Easy
  • 30 min
  • 40 min
  • 15 min
  • 1 steps
  • 20 Ingredients
  • Easy
  • 1 steps
  • 20 Ingredients
  • 30 min
  • 40 min
  • 15 min

Instructions

  1. Making Sambal Tumpang

    • 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.



Plate and Serve!

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.

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 2-4 people
    • 300 g tempeh

       

      Ground spices:

      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

       

      Seasoning:

      7 g salt

      15 g sugar

      10 g chicken stock powder

       

      Vegetables:

      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

       

      Optional Condiments:

      fried tofu

      fried tempeh

      peanut crackers/peyek

       

    Nutrition
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.