Sambal Tumpang
(tempeh curry)

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

  • seasalt


  1. Pound or chop tempe semangit with a pestle or a chopper.

  2. 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.

  3. Add coconut milk, stir occasionally and bring to re-boil. Remove from the heat. Serve with pecel and warm cooked rice.