Ingredients
For the Spice Mix:
- 3 cloves garlic
- 1 thumb-sized piece of turmeric
- Salt, to taste
- Chicken bouillon powder, to taste
- Ground black pepper, to taste
For the Sambal:
- 2 ripe red tomatoes
- 3 small red chilies
- 1/2 teaspoon shrimp paste (terasi)
- Salt, to taste
- Chicken bouillon powder, to taste
- 2 tablespoons hot oil
- Lime juice, to taste
Instructions
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Prepare the Spice Mix:
- Begin by finely grinding the garlic and turmeric together. Combine this mixture with 300 ml of water in a saucepan. Season with salt and chicken bouillon powder.
- Add the chicken pieces to the pan, ensuring they are well-coated with the mixture. Simmer over medium heat until the liquid reduces significantly and the chicken is cooked through. Reserve a small amount of the cooking liquid for the tempeh.
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Cook the Tempeh:
- Slice the tempeh into bite-sized pieces and cook them in the reserved chicken cooking liquid until they are tender and infused with flavor. You may need to adjust the heat to prevent burning.
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Fry the Chicken and Tempeh:
- Heat a generous amount of oil in a pan and fry the chicken and tempeh until they are golden brown and crispy. Set aside on paper towels to drain excess oil.
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Prepare the Sambal:
- In a mortar and pestle, grind the salt, sugar, shrimp paste, chicken bouillon powder, and chilies into a smooth paste. Add the tomatoes and continue to grind until the sambal reaches a smooth consistency.
- Heat 2 tablespoons of oil until it is hot but not smoking. Stir this hot oil into the sambal mixture for added flavor.
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Finish the Dish:
- Stir in a splash of lime juice to brighten the sambal. Adjust seasoning to taste.
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Serve:
- Serve the crispy chicken and tempeh with the sambal on the side. Enjoy this vibrant and spicy Indonesian dish as part of a hearty meal.
This recipe captures the essence of Indonesian cuisine, offering a perfect balance of savory, spicy, and tangy flavors that will tantalize your taste buds.