Herkunftsort: Kediri- Provinz Ost Java
This is a famous traditional dish from my hometown Kediri, a town lies in the near of Mount Kelud, East Java Province.
This dish called : Sambal Tumpang. It is a actually a kind of sauce which made from old tempe, means tempe which let uncooked in room temperature for 2-3 days.
By keeping in room temperature, the fermentation process of tempe continues, giving a distinctive sourness taste & browny color that makes it different from the fresh tempe.
And what about the taste?? Well all I can say is you never know until you've tried ;-)
Notes : It is impossible to get old tempe in western countries otherwise the shop will be closed by the authority by selling so called "Rotten Tempe" ;-) Therefore you can buy fresh tempe & let it in room temperature for 2 days or if you feel insecure, just take the fresh tempe & cook right away. I assure you, the taste maybe a little bit different but it still taste good ;-)