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Rye Spaghetti Sambal Matah with Tempeh

Enjoy spaghetti mixed with traditional Indonesian flavors such as tempeh, a traditional fermented soy product, and sambal matah, a spicy paste made from ingredients such as shallots, chilies, tomatoes and lemongrass.


  • • 100gr Shallot
  • • 25gr Lemongrass
  • • 5gr Chili
  • • 15gr Coconut Oil
  • • 15gr Tempeh
  • • 65gr Coconut Milk
  • • 10gr Sliced Garlic
  • • Salt
  • • Fresh Kemangi Basil or Italian Basil Leaves


  • • To make Sambal Matah, chop shallot, lemongrass, and chili and place them in a large bowl. Mix them with virgin coconut oil and salt.
  • • Finely slice tempeh around 5mm lengthways.
  • • Heat coconut oil over medium-high heat in a medium-sized wok, then add some sliced garlic.
  • • Stir-fry sliced tempeh over heated coconut oil, add Sambal Matah and coconut milk.
  • • Let it simmer for 1 minute, sauté until the sauce is thick and saucy, then add pre-boiled spaghetti.
  • • Place spaghetti and top them with fresh basil leaves to give a fresh herbaceous flavor.
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