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Here are the ingredients to prepare Sambal Tempoyak Daun Kayu:

Tempoyak - fermented durian as the main ingredient that gives a sour taste.

Various types of leaves – such as turmeric leaves, yam shoots, kaduk leaves, cekur leaves, salam leaves, peria leaves, pegaga leaves, and kesum leaves, which are finely sliced.

Hot chilies – ground to a paste for spiciness.

Turmeric – pounded with chilies for color and aroma.

Anchovies or river fish – boiled or finely pounded to add umami taste.

Coconut milk – as a base for thick fat gravy.

Salt and sugar - to taste.

Here is how to cook Sambal Tempoyak Daun Kayu:

Preparation of Ingredients

Pound the hot chilies together with fresh turmeric until it has a fine texture. Clean and thinly slice all types of leaves, such as turmeric leaves, yam shoots, kaduk leaves, cekur leaves, salam leaves, peria leaves, pegaga leaves and others.

Cooking the Coconut Gravy

Add the coconut milk to a pot along with tempoyak (fermented durian), pounded chilies, and turmeric. Stir gently over medium heat to prevent the coconut milk from separating.

Adding Anchovies and Leaves

Add boiled or pounded anchovies, followed by the sliced leaves. Allow the gravy to simmer gently until the leaves wilt and release their aroma.

Seasoning the Gravy

Add salt and sugar to taste. Stir and let it cook until the gravy thickens and the flavors meld together.

Ready to Serve

 Once all the ingredients are fully cooked and the gravy is well-blended, turn off the heat. Sambal Tempoyak Daun Kayu is ready to be enjoyed with hot rice.

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