Sambal Goreng, literally translated as Fried Chilli Paste, is a popular Malay dish consisting of stir-fried tofu, tempe and long beans in a fragrant, spicy sauce.

It’s a staple Malay dish, and one of my all-time favourite. My Mom makes the best one, but she also toils in the kitchen. I'm lazier, so I experimented with the recipe that is Mom-approved.

If you want to be even more authentic and replicate my Mom's recipe, add
tamarind, belachan, a splash of coconut cream and beef chunks in the mix. You also have to deep fry every. Single. Component. Instead of just the tofu and tempe for this recipe.

00:25 - Blending the base paste
01:04 - Prepping tempeh and tofu
02:02 - Frying the tempeh and tofu
03:09 - Cooking sambal goreng

How to Prep Lemongrass inner core: [ Ссылка ]
Homemade dried chilli paste: [ Ссылка ]

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Ingredients:

- 80g Tempeh
- 150g or 1 block of Firm Tofu
- 70g Green Beans/Long Beans/French Beans
- 8-9 Shrimps
- 2 tbsps Dried Chilli Paste
- 3-4 Kaffir Lime Leaves, torn (optional)
- 1 Red Chilli, sliced
- 1 tsp Salt, or to taste
- 1 tsp Sugar, or to taste
Blended Base Paste:
- 4-5 Shallots or 1 medium Onion
- 2-3 cloves of Garlic
- 1/2 inch Ginger
- 1/2 inch Galangal
- 1 Lemongrass, inner white core
- 1/4 cup Water for easier blending

More info: [ Ссылка ]

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