Sambal Goreng
Ingredients:
50 g tempeh, cut into cubes (fermented soybean cake)
300 g long beans, slice diagonally
2-3 cubes firm tofu, cut into cubes
70 g fresh prawns
100 gm lean meat (boiled) and slice thinly
1-2 red chillies, slice diagonally
2 shallots, thinly sliced
1 stalk serai (lemongrass bulb), thinly sliced
½ cup tamarind juice
Salt and sugar to taste
Cooking oil
Ingredients to Blend:*
3 cm ginger
3 cm galangal
12-15 red dry chillies (soaked till soft)
8 shallots
2 large onions
3 cloves garlic
2 stalk serai (lemongrass bulb), thinly slice
1 cm roasted belachan
Method:
Fry tempeh and tofu separately until golden brown.Drain & put aside
Stir fry the long beans lightly about 2-3 minutes then set aside.
Blend all the *ingredients in blender to a smooth paste & fry this paste until fragrant.
Add in the sliced chilli, lemongrass and shallots & prawns & lean meant. Stir and add tamarind juice.(there should be a little gravy) Add salt and sugar to taste.
Reduce heat & simmer awhile and add in the tempeh, tofu & long beans stir slightly.
Serve with steam rice.
Post link: https://www.facebook.com/photo.php?fbid=10152492295690982&set=gm.661626603906419&type=1&theater#!/photo.php?fbid=10152428497208190&set=gm.661623290573417&type=1&theater
