Tempe Penyet Petis (Tempeh with Shrimp Sambal)
300 grams tempeh,sliced into 5 cm square pieces
½ tablespoon salt
1 teaspoon coriander seedspowder
500 ml coconut milkfrom ½ coconut
ground spices blend:
8 cloves shallot
3 cloves garlic
4 candlenuts, toasted
petis shrimp paste sambal:
5 curly red chili peppers,fried
5 red bird’s eye chili peppers,fried
2 cloves garlic,fried
2 tablespoons petis(black shrimp paste)
¼ teaspoon salt
¼ teaspoon sugar
2 tablespoons sweet soy sauce
25 ml lukewarm water
1. Bring coconut milk to boil. Add ground spices blend. Stir it until fragrant. Add tempeh. Add salt and coriander seeds. Cook it until the sauce is reduced. Remove from heat and let it cool.
2. Fry it over low heat until well cooked. Remove it from heat. Drain it.
3. Sambal petis: grind red chili peppers, bird’s eye chili pepper, garlic, salt, and sugar. Add petis, sweet soy sauce, and water. Stir it well.
4. Put petis sambal on a plate. Put tempeh on top of it. Crush it lightly.
5. Tempe Penyet Petis (Tempeh with Shrimp Sambal) is ready to serve.