SAMBAL GORENG (serves 2 - 3)
(Parit Jawa version)
Literally translated 'sambal goreng' would mean fried chili based sauce and a 'sambal' would normally consist of ground dried chili paste as its main ingredient. This is not that sambal.
There are different versions to sambal goreng; it could be made of fried inner organs of chicken (liver, lungs, gizards), beef or vegetables. This version is one that I have adapted from seeing my mother, aunts and late grandmother cooked. They are from Parit Jawa, Muar hence the Parit Jawa version.
Note: I have never measured the ingredients before so the measurements given here might not be accurate.
There are different versions to sambal goreng; it could be made of fried inner organs of chicken (liver, lungs, gizards), beef or vegetables. This version is one that I have adapted from seeing my mother, aunts and late grandmother cooked. They are from Parit Jawa, Muar hence the Parit Jawa version.
Note: I have never measured the ingredients before so the measurements given here might not be accurate.
Ingredients
3 cloves of garlic, minced 1/2 cup minced shallots/onion 1 green chili, sliced slanted 1 red chili, sliced slanted 1/2 cup sliced carrots about 1.5 inch long 1 cup green beans, sliced slanted 2 small potatoes, boiled,peeled and cubed 1/2 cup cubed fried tofu 1 tempeh, sliced and fried a few small sheets of dried beancurd/a few twisted dried beancurd, soaked in water to soften a handful of 'soo hoon' (mung bean vermicelli), soaked in water 6 medium prawns, peeled and deveined 1/2 cup coconut milk 2 tablespoons palm oil/any oil 2 tablespoons ground toasted dried shrimps chicken/vegetable bouillon salt (if required) |
Method
Copyright Nur Shahida Wahab |
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