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

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Condiments

Cuisine PD Friendly

Servings tsp

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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