Sambal Goreng

This is a vegetarian Favorite in Malaysia and Indonesia. It is one of the most hearty vegetarian dishes I can think of. Made with long beans, Tahu(beancurd) and Tempe(fermented soybean cake) I absolutely love this with rice!

The Recipe Intro↓ has more information, images of ingredients as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Beancurd (Tau Kwa) to be cubed and fried		1 Pack (400gms)
Fermented beancurd (Tempe) to be cubed and fried		1 Pack (200gms)
Tamarind pulp (Asam Jawa)		1 tsp (add more if needed)
Ketchup		1-2 Tbsp
Kecap manis (pronounced ketchup mah-nis), which is a sweet soy sauce of Indonesian origin.		1-2 tsp
Green or red chillies sliced - optional		To taste
Lemongrass, bruised		1 stalk
Galangal (lengkuas) bruised		1 " piece
Long beans(string beans) sliced -1 ½ " long pieces (washed and patted dry)		8-10
Coconut milk		1 cup
Salt (and pinch sugar for balance)		To taste
Cooking oil		As needed

For the Spice Paste:

Dried chillies (soaked in hot water to soften)		10
Shallots		8
Garlic		3 cloves
Ginger		½ inch piece

Method:

1. Pound all the ingredients for the Spice Paste on a stone for best results or use a blender/ mixer. Make a smooth paste, with little flakes of chilly. Do not add water.
2. Heat oil to deep fry the beancurd and tempe. Fry in batches, the bean curd & tempe separately. Drain on paper towels. If you are cautious about deep-frying, you can also pan fry these ingredients.
3. Transfer 1 Tbsp of the oil to a non-stick pan or wok and heat well. Add the cleaned string beans and stir-fry on high quickly till they obtain a nice deep green colour and just start to brown on edges. Also, sprinkle some salt to season the beans. Set aside along with the fried beancurd and tempe.
4. Transfer 2 more Tbsp oil to the non-stick wok/pan.
5. Fry the ground paste in this oil along with the bruised lemongrass and galangal, add salt and sugar, fry until fragrant. Sprinkle some water.
6. Stir till oil separates.
7.  Add fried beancurd and tempeh, stir and mix well. Sprinkle a little water if needed to prevent the paste from being scorched.
8. Pour in coconut milk, tamarind juice, ketchup and kecap manis and simmer till gravy is fairly thick.
9. Do a taste test and season as needed. Add salt or flavour enhancers (see notes). Stir thoroughly.
10. Add sliced chilli (OPTIONAL) and fried long beans. Toss well and cook till gravy is almost dry.
11. Cook till the beans are tender.
12. Remove the bruised lemongrass and galangal. Serve Hot!
13. The flavours get better as this dish rests.

Sambal Goreng

Notes:

• If you can not find tempe,  it may be omitted from the recipe. If you do find it make sure it is fresh. Check the date. Old Packs of Tempe will have a  sour after taste. Otherwise, it’s very yummy.
• To the spice paste, you may also add some toasted belacan – dried shrimp paste (just a tiny bit), if you like the flavour.
• Other salting agents and flavouring agents used in sambal goring are light soy sauce and or fish sauce: to be added along with kecap manis, to flavour as desired. Add 1 Tbsp at a time till the desired flavour is achieved.
• The long beans are sometimes flash-fried in the same oil used for deep frying the beancurd.

 

Key Ingredients: Beancurd, Tempe, Long beans, Shallots, Ginger, Garlic, Dried Chillies, Galangal, Lemongrass, Coconut Milk, Oil, Ketchup, Kicap Manis.

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