Renny and I have a different recipe on making this sambal. She adds shallot and kencur (kaemferia galangal) while I just used my sambal terasi bilimbi that I posted previously. Basically, make your sambal terasi and combine with very fine slices of long green beans. Don’t forget to use your pestle and do a slightly crush motion on the mixture. Sambal pencok can be enjoyed with fried fish or chicken and lemon basil (Indonesian: daun kemangi)
I’m not sure where this dish is originated but I know Bangil, a small town in East Java is really famous with this sambal as well as Banyumas (Central Java) and some other places in West Java.