Step 1

Marinate tempeh with salt, coriander, garlic, and water in a mixing bowl for 1 hour. Drain, and deep fried until golden brown. Set aside.

Step 2

Heat oil in a frying pan and sauté shallot and chilies until fragrant, about 3 minutes.

Step 3

If you have a mortar and pestle (this is the traditional way), use it to grind together cooked shallot and chilies, along with toasted shrimp paste, palm sugar, salt, lime juice, and sweet soy sauce. Adjust sugar and salt to your taste. Add the fried tempeh, then bruised with the pestle and lightly fold so the penyet sambal coat the tempeh. Transfer to a serving plate and serve.

Step 4

If you don't have a mortar and pestle, use a food processor to grind together cooked shallot and chilies, along with toasted shrimp paste, palm sugar, salt, lime juice, and sweet soy sauce. Adjust sugar and salt to your taste. Transfer to a mixing bowl, tear the fried tempeh with hand, then add to mixing bowl. Toss until tempeh is coated with the chili sauce. Transfer to a serving plate and serve.