Jakarta (ANTARA) – Sambal seems inseparable from Indonesian people’s eating habits. Not only does it add flavor, chili sauce also provides its own sensation that makes food even more delicious.
In Indonesia itself, there are many different types of chili sauce. One of the chili sauces that has a unique taste is the Javanese chili sauce.
Even though it is called sambal, sambal overlap is actually more similar to a main dish. Its characteristic lies in the use of tempeh that is left to rot slightly, which is called semangit tempeh. This chili sauce is proof of people’s creativity in processing the ingredients available around them. People at that time tried to process food ingredients which some people considered unusable due to the rotting process, but in the hands of the Javanese people they became dishes that could be enjoyed.
The taste of this chili sauce is that it has a unique aroma and texture that differentiates sambal overlap from other chili sauces. This chili sauce has the aroma of half-rotten tempeh but is still fragrant because there is a mixture of lime leaves and bay leaves in it. Apart from that, the texture is also a little thick. It is believed that half-rotten tempeh can provide a thicker texture and savory taste to the sambal overlap sauce. This sambal overlap is usually served with rice or vegetables. The origin of the name “sambal overlapping” is believed to come from the people’s habit of layering this chili sauce on top of other dishes.
Overlapping Sambal Recipe
To make this chili sauce is not too difficult, the ingredients are quite easy to get and are available in traditional markets around. Here are the ingredients and how to make chili sauce:
Material:
- 250 g tempeh
- 2 cm bay leaf
- 4 red chilies
- 5 cayenne peppers
- 2 red onions
- 4 pieces of garlic
- 2 cm ginger
- 1 tsp ground pepper
- 1 tsp salt
- 500 cc coconut milk
- 3 lime leaves
- ½ tsp granulated sugar
How to make:
- Boil tempeh, red chilies, cayenne pepper, shallots and garlic until everything is soft.
- Blend all these ingredients by adding ginger, galangal, sugar, salt and pepper.
- Crush the boiled tempeh then mix it with the ground spices.
- Cook the coconut milk, add ground spices and tempeh, bay leaves, lime leaves and cook until it becomes fragrant.
- Serve with boiled vegetables.
Those are the ingredients and method for making this typical Javanese chili sauce, good luck!
Source:
A book of various chili sauces
https://kultur-indonesia.org/Sambal-Tumpang-Solo
https://www.rri.co.id/kuliner/765502/sambel-tumpang-hidangan-unik-dari-tempe-semangit#:~:text=Sambel%20tumpang%20have%20history%20long,fermentation%20food%2C %20includes%20making%20tempeh.
Reporter: Allisa Luthfia
Editor: Maria Rosari Dwi Putri
Copyright © ANTARA 2024
