This is a vegetable dish made of soya bean cake, tempeh (fermented soya bean cake), long bean and spices simmered in aromatic coconut based gravy. It is so popular in Malaysia, Singapore and Indonesia easily obtainable from food vendors around these countries. Normally fresh prawn or beef slices are added along with the vegetables but am omitting them in my preparation.
It is served along piping hot white rice or during Eid to accompany lontong (rice cake). The tofu and tempeh are cubed then lightly fried before cooking this dish. Besides the vegetable, dry chili, red and green chili, ginger, garlic, lemon grass, lengkuas and tamarind juice are used for making this delicious and spicy food. Do adjust the chili needed according to your preference.
This is how I make my sambal goreng:
4 hard tofu cubed and fried
4 tempeh cubed and fried
1 tsp tamarind mixed with 1/2 C water
1 big onion sliced
3 red chili sliced
3 green chili sliced
1 stalk lemon grass bruise
1 sm piece galangal (lengkuas) bruise
10 long bean sliced diagonally
1 cup coconut milk
salt and sugar to taste
10 dry chili soak to soften
3 cloves garlic
1/2 in ginger
1 tsp shrimp paste (optional)
* Heat the oil in deep frying pan, fry ground ingredients together with lemon grass and lengkuas, add salt and sugar, fry until fragrant. Add some water.
* Add fried tofu and tempeh, stir and mix well.
* Pour in coconut milk and tamarind juice, simmer till gravy is fairly thick.
* Add sliced chili, onion and long bean, cook till almost dry.
Linking to Culinary Smackdown Battle Chile .