The first documented dish of tempeh

Tempeh was first documented in a dish called 'sambal tumpang' or 'sambal lethok', which is identical to the Klaten region, Central Java, Indonesia. The dish consists of tempeh cooked in coconut milk with spices, drizzled on top of boiled vegetables, and eaten with rice and traditional crackers e.g. rice crackers. This dish is unique because it uses both regular tempeh and 'tempe semangit' (slightly over-fermented tempeh) to enhance its umami flavour profile or 'depth' and 'roundness' of taste.