Hey guys! Are you ready to dive into the vibrant and fiery world of Surabaya Sambal Penyet? If you’re a fan of spicy food, then you’re absolutely in the right place. This iconic Indonesian condiment is not just a side dish; it’s a flavor explosion that can transform any meal into a culinary adventure. In this article, we're going to explore how to make authentic Surabaya Sambal Penyet right in your own kitchen. So, grab your ingredients, and let’s get started!

What is Sambal Penyet?

Before we jump into the recipe, let’s talk about what sambal penyet actually is. Originating from Surabaya, Indonesia, sambal penyet is a spicy chili sauce typically served with penyet dishes. Penyet means “squeezed” or “flattened” in Javanese, referring to the method of slightly crushing the main ingredient (usually chicken, tofu, or tempeh) after it’s been fried or grilled. The sambal is then generously smeared over the top, creating a mouthwatering combination of textures and flavors. The beauty of sambal penyet lies in its simplicity and the fresh, vibrant ingredients that make it so irresistible. It’s a staple in Indonesian cuisine, loved for its ability to add a fiery kick and depth of flavor to any meal. Whether you’re enjoying it with chicken, fish, vegetables, or even just a plate of rice, sambal penyet elevates the dish to a whole new level. Plus, making it at home means you can adjust the spiciness to your liking, ensuring it’s the perfect complement to your palate. So, are you ready to learn how to make this fantastic condiment? Let’s dive into the ingredients you’ll need to create this amazing sambal!

Key Ingredients for Surabaya Sambal Penyet

Okay, let's gather everything we need. The magic of Surabaya Sambal Penyet lies in the perfect blend of fresh ingredients. Here’s a detailed list of what you’ll need to create this flavor-packed condiment:

• Red Chilies: The heart and soul of any sambal, red chilies provide the heat and vibrant color. For an authentic Surabaya flavor, use a mix of both large red chilies (Cabai Merah Besar) and bird’s eye chilies (Cabai Rawit). The large chilies offer a milder, fruity flavor, while the bird’s eye chilies bring the intense spiciness that sambal penyet is known for. Feel free to adjust the quantity of bird’s eye chilies based on your spice preference.
• Shallots: These small, purple-skinned onions add a subtle sweetness and depth of flavor. Shallots are a staple in Indonesian cooking and are essential for creating an authentic sambal penyet. Their mildness helps to balance the heat of the chilies, creating a more rounded flavor profile.
• Garlic: Adding a pungent and aromatic kick, garlic is another key ingredient in sambal penyet. It complements the shallots and chilies, enhancing the overall complexity of the sambal.
• Tomatoes: Fresh tomatoes provide acidity and a touch of sweetness, helping to balance the spiciness and add a juicy texture to the sambal. Choose ripe, red tomatoes for the best flavor and color.
• Shrimp Paste (Terasi): This fermented shrimp paste adds a savory, umami flavor that is characteristic of many Indonesian sambals. Terasi might have a strong smell, but it adds a unique depth of flavor that you won’t want to miss. If you’re new to terasi, start with a small amount and adjust to taste.
• Palm Sugar (Gula Jawa): Palm sugar contributes a caramel-like sweetness that balances the heat and savory notes in the sambal. It also adds a subtle richness that enhances the overall flavor.
• Lime Juice: A squeeze of fresh lime juice adds a bright, citrusy note that ties all the flavors together. The acidity of the lime juice also helps to preserve the sambal and keep it fresh.
• Salt: To enhance all the flavors.

Make sure all your ingredients are fresh for the best possible flavor. Now that we’ve got our ingredients sorted, let’s move on to the step-by-step guide on how to make Surabaya Sambal Penyet!

Step-by-Step Guide to Making Surabaya Sambal Penyet

Alright, buckle up, because we're about to get cooking! Follow these steps, and you'll have a killer Surabaya Sambal Penyet in no time:

1. Prepare the Ingredients:
   • Wash all the vegetables thoroughly. Remove the stems from the chilies.
   • Roughly chop the shallots, garlic, and tomatoes.
   • If using terasi block, toast it lightly on a dry pan or over an open flame for a few seconds until fragrant. This enhances its flavor and makes it easier to work with.
2. Grind the Ingredients:
   • Traditionally, sambal penyet is made using a stone mortar and pestle (cobek dan ulekan). This method releases the flavors and aromas of the ingredients more effectively than using a blender. If you have a cobek dan ulekan, start by grinding the chilies, shallots, garlic, and toasted terasi together until you have a coarse paste.
   • Add the tomatoes and continue grinding until everything is well combined. The mixture should still have some texture, not completely smooth.
   • If you don’t have a mortar and pestle, you can use a food processor or blender. Pulse the ingredients in short bursts to avoid over-processing. You want to maintain some texture in the sambal.
3. Season the Sambal:
   • Add palm sugar and salt to the sambal. Continue grinding or pulsing until the sugar and salt are evenly distributed.
   • Taste the sambal and adjust the seasoning as needed. Add more chilies for extra heat, palm sugar for sweetness, or salt for overall flavor.
4. Finish with Lime Juice:
   • Squeeze fresh lime juice over the sambal and mix well. The lime juice adds a bright, citrusy note that balances the flavors and preserves the sambal.
5. Penyet Time:
   • This is where the magic happens! Take your fried or grilled chicken, tofu, or tempeh and place it on the cobek with the sambal. Gently press down on the ingredient with the pestle, smearing the sambal all over it. This allows the flavors to meld together beautifully.
6. Serve and Enjoy:
   • Your Surabaya Sambal Penyet is now ready to be served! Enjoy it immediately with white rice, fresh vegetables like cucumber and lettuce, and your favorite penyet dishes.

Tips for the Perfect Sambal

• Spice Level: Adjust the number of bird’s eye chilies (Cabai Rawit) to control the spiciness. Start with fewer chilies and add more as needed.
• Freshness: Use the freshest ingredients possible for the best flavor.
• Texture: Don’t over-process the sambal. It should have a slightly coarse texture.
• Storage: Store leftover sambal in an airtight container in the refrigerator for up to 3-4 days. The flavor may intensify over time.

Variations and Add-Ins

Want to get creative? Here are a few variations you can try to customize your Surabaya Sambal Penyet:

• Roasted Tomatoes: Roasting the tomatoes before adding them to the sambal can add a deeper, more complex flavor.
• Kaffir Lime Leaves: Adding a few slices of kaffir lime leaves while grinding the sambal can impart a fragrant, citrusy aroma.
• Candlenuts: Adding a few roasted candlenuts (kemiri) can give the sambal a creamier texture and nutty flavor.
• Lemon Basil: Stir in some chopped lemon basil (kemangi) for a fresh, herbaceous note.

Serving Suggestions

Surabaya Sambal Penyet is incredibly versatile and can be paired with a variety of dishes. Here are a few serving suggestions to get you started:

• Ayam Penyet: The classic combination! Flattened, fried chicken served with sambal penyet, rice, and fresh vegetables.
• Tahu Tempe Penyet: Flattened, fried tofu and tempeh served with sambal penyet, perfect for vegetarians.
• Ikan Bakar: Grilled fish served with a generous dollop of sambal penyet.
• Nasi Campur: Mixed rice dishes with various meats, vegetables, and, of course, sambal penyet.
• As a Condiment: Simply serve it as a condiment with any meal that needs a spicy kick.

Conclusion

So there you have it, guys! Making Surabaya Sambal Penyet at home is super easy and totally worth it. With just a few fresh ingredients and a bit of elbow grease, you can create a flavor explosion that will elevate any meal. Whether you’re a spice fanatic or just looking to add some excitement to your dinner table, this recipe is a must-try. Don’t be afraid to experiment with the ingredients and adjust the spiciness to your liking. The most important thing is to have fun and enjoy the process. Now go ahead, give it a try, and let us know how it turns out. Happy cooking, and may your sambal always be fiery and delicious!