Sambal for Fried Tempeh and Chicken
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.
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