Sambal Ayam Penyet
This Dialysis-Friendly Sambal Ayam Penyet is a flavour-packed chili condiment inspired by the classic Indonesian sambal, specially adapted for those on peritoneal dialysis. By using less salt, sugar alternatives, and low-potassium preparation techniques, this version keeps the fiery, tangy essence of sambal while supporting kidney health. Perfect as a bold companion to grilled or smashed chicken (ayam penyet), tofu, or vegetables — just a little goes a long wa
Ingredients
- 50 gm Red Chill (seeds removed0
- 25 gm Red Chili Padi (reduced or omit for less heat)
- 150 gm Cherry Tomato (halves)
- 100 gm Onion
- 25 gm Garlic
- ¾ tsp Himalayan salt (adjust to taste)
- 1 tbsp Lakanto sweetener (or less)
- 750 ml water (for boiling)
- 2 tbsp Canola Oil
Instructions
- In a pot, combine red chilies, chili padi, peeled tomato, onion, garlic, and water. Bring to a boil, then simmer for 10–12 minutes until soft.
- Drain the boiled ingredients thoroughly and let them cool slightly.
- Transfer to an electric chopper or food processor. Pulse 2–3 times for a coarse texture (do not overblend).
- Heat canola oil in a pan over medium heat. Add the chopped mixture and sauté for 10–15 minutes until thickened and aromatic. Stir occasionally to prevent burning.
- Add Himalayan salt and Lakanto sweetener. Taste and adjust seasoning. Cook for another 2–3 minutes to blend the flavors.
- Let sambal cool completely. Store in an airtight container in the fridge for up to one week.
Notes
✅ Dialysis Notes
- Low sodium: Uses minimal salt; Lakanto replaces sugar.
- Lower potassium: Tomato and chili portions are small and boiled, which helps leach potassium.
- Low phosphate: No shrimp paste or anchovies used.
- Oil: Only 2 tbsp used for sautéing to keep it lighter.
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