Sambal for Fried Tempeh and Chicken

Name: Sambal for Fried Tempeh and Chicken
Ingredients: 3 pc large red chillies, raughly chopped; 5 pc small red chillies / bird chillies; 1 pc mid-size tomato, raughly chopped; 1 tsp roasted shrimp paste / terasi; ½ tsp sugar; salt or to taste

Origin: East Java

Ingredients

3 pc large red chillies, raughly chopped
5 pc small red chillies / bird chillies
1 pc mid-size tomato, raughly chopped
1 tsp roasted shrimp paste / terasi
½ tsp sugar
salt or to taste

Sambal for Fried Tempeh and Chicken

This sambal is suitable to accompany your "Fried Tempeh" or "Fried Chicken" which is lightly bruised /crashed in a cobek or mortar using a pestle, laced with sambal terasi penyet, cucumber & raw vegetables. This dish is originally comes from East Java Region but now is becoming popular around the nation even in our neighbouring countries such as Malaysia & Singapore.

This sambal is easy to be prepared, just chop & crash with ulek-ulek or mortar and sambal is ready to serve. But don't ask the taste…hmmmmmm!! It will make your tongue feel like burning but completely happy ha ha 😉

Instructions

Put large & bird the chillies in a grinding stone (ulek-ulek) or use mortar & pestle and grind until smooth.
Add the chopped tomato and grind into smooth paste.
Add the roasted shrimp paste, grind them once again. Stir to mix.
Adjust the seasoning, add the salt & sugar (if necessary).
Put "Fried Tempeh" or "Fried Chicken" on it and bruise/crush slightly with the pestle.
Serve right away with rice and raw vegetables / lettuce.