Sambal for Fried Tempeh and Chicken

Origin: East Java


  • 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 😉


  • 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.
Keyword fried chicken, fried tempeh, hot, Indonesian, sambal, spicy

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