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Jangan Lombok

  • Easy
  • Low Cost

Serve: 5 Person

Best left overnight then reheated before serving

  • 5 shallots, thinly sliced
  • 1 tempeh semangit (Javanese for over-fermented tempeh by keeping it in room temperature overnight to produce unique aroma)
  • 1 tablespoon sweet soy sauce
  • 130 ml instant coconut cream
  • 1 thumb-size galangal, bruised
  • 1 lemongrass, bruised
  • 2 salam leaves or bay leaves
  • ½ tablespoon shaved coconut sugar
  • ½ tablespoon sugar
  • Salt
  • 500 ml boiled water
  • 2 handfuls green cayenne chillies, sliced diagonally
  • 10 green tomatoes, cut into quarters
  • ¼ kg krecek (beef skin crackers)
  • 3 spring onion, sliced

This dish will taste superb when kept overnight. Just reheat before serving.


  1. Sauté shallots until fragrant
  2. Add in tempeh and sweet soy sauce, mix well.
  3. Pour in coconut cream, mix well. Add in galangal, lemongrass, and salam leaves. Season with coconut sugar, sugar, and salt. Stir well, then bring to boil.
  4. Add in water, mix well, bring to a rolling boil.
  5. Add in chillies, tomatoes, beef skin crackers, and sliced spring onions. Mix well a little while longer to until the tomatoes wilt. Remove from heat.


Should there be no krecek (beef skin crackers), you can substitute it with beef flank

Fajriyah Ch. Aleyandra

This recipe has been tested in Fajriyah Ch. Aleyandra's own kitchen


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