Difficulty rating: Medium
Another Indonesian favourite! This creamy curry is a real crowd-pleaser, so be sure to try it out at your next dinner party. Side note: We just use our fresh soy tempeh and omit the shrimp paste, of course.
Recipe by Indonesia Eats
200 g tempe semangit (use fresh or frozen tempe if you can’t find tempe semangit)
1 cm galangal, bruised
2 Indonesian bay (salam) leaves
200 ml coconut milk
1 cup (250 mL) water
Spices to be ground:
45 g peeled shallots
5 g peeled garlics
1 cm peeled kencur/kaempeferia galangal (substitute for 1/2 tsp kencur powder)
6 kaffir lime leaves, chopped
1 tsp toasted coriander seed
1/2 tsp terasi/dried shrimp paste (optional)
1 candlenut (substitute for macadamia nut)
3 red cayenne peppers (Indonesian: cabe merah keriting)
1 bird eye chili
Pound or chop tempe semangit with a pestle or a chopper.
In a pot, add pounded tempe, ground spices, salam leaves, galangal and water. Cook until a boil. Then turn the heat to low and simmer for 5 -10 more minutes or until the spices absorb.
Add coconut milk, stir occasionally and bring to re-boil. Remove from the heat. Serve with pecel and warm cooked rice.