Sambal for Bruised Fried Tempe/Chicken

Notes, Tips & Tricks This sambal is suitable to accompany your Ayam Penyet or Tempe Penyet as other alternative from Sambal Kencur. Ayam Penyet or Tempe Penyet is 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 ;-) Ingredients Ingredients : 3 large red chilli, raughly chopped 5 small red chillies / bird chillies 1 mid-size tomato, raughly chopped 1 tsp roasted shrimp paste/ terasi 1/2 tsp sugar salt or to taste Step-by-Step Instructions: 1Put large & bird the chillies in a grinding stone (ulek-ulek) or use mortar & pestle and grind until smooth. 2Add the chopped tomato and grind into smooth paste. 3Add the roasted shrimp paste, grind them once again. Stir to mix. 4Adjust the seasoning, add the salt & sugar (if necessary). 5Put fried tempe/tofu or fried chicken on it and bruise/crush slightly with the pestle. 6Serve right away with rice and raw vegetables / lettuce.

Good

% Daily Values based on a 2,000 calorie diet