Ayam dan Tempe Sambel Mentah
Ingredients
| Bumbu Ungkep Ayam dan Tempe | Quantity |
|---|---|
| Garlic | 3 cloves |
| Turmeric | 1 piece |
| Salt | To taste |
| Chicken Stock Powder | To taste |
| Pepper | To taste |
| Sambal | Quantity |
|---|---|
| Red Tomatoes | 2 |
| Bird’s Eye Chili | 3 pieces |
| Shrimp Paste | ½ teaspoon |
| Salt | To taste |
| Chicken Stock Powder | To taste |
| Hot Oil | 2 tablespoons |
| Lime Juice | To taste |
Instructions
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Begin by blending the garlic and turmeric into a smooth paste. Combine this mixture with 300 ml of water in a pot, adding salt and chicken stock powder to taste. Introduce the chicken pieces, allowing them to simmer until the water reduces, but be sure to retain some liquid for the tempe.
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Next, fry the chicken and tempe in hot oil until they achieve a golden-brown color, ensuring they are cooked through and crispy.
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For the sambal, pound the salt, sugar, shrimp paste, and bird’s eye chili together until they form a fine paste. Add the chopped tomatoes and continue to grind until smooth.
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To finish, drizzle in the hot oil and squeeze in fresh lime juice to elevate the flavors.
This delightful dish combines the savory essence of chicken and tempe with a vibrant, spicy sambal, making it an ultimate favorite for any meal. Enjoy!
