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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)
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
-
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.
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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
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