Sambal Goreng Jawa

    A protein rich spicy coconut vegetable dish that can be completely vegetarian if you omit the fresh prawns.

    Suhara

    Kuala Lumpur, Malaysia
    9 people made this

    Ingredients
    Serves: 6 

    • 200g tempeh, cut into cubes
    • 300g chinese long beans, slice diagonally
    • 150g tofu, cut into cubes
    • 100g fresh prawns, deveined and shelled
    • 1 red chilli, slice diagonally
    • 2 shallots, thinly sliced
    • 1 clove garlic, thinly sliced
    • 1 cm ginger, thinly sliced
    • 2 tablespoon (30ml) tamarind juice
    • 2 cups (500ml) coconut milk
    • 2 teaspoons belacan, toasted and grind finely
    • Salt, pepper and sugar to taste
    • Cooking oil
    • Spice Blend:
    • 2 cm ginger
    • 2 cm galangal
    • 3 fresh red chillies
    • 4 shallots
    • 2 cloves garlic
    • 1 lemongrass bulb, thinly slice

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Stir fry the tempeh and tofu separately until golden brown. Drain and set aside.
    2. Stir fry the long beans and shrimp for about 2-3 minutes then set aside.
    3. Blend all the spice ingredients in blender until fine. Heat a little oil in pan and cook the spice blend until fragrant.
    4. Add the sliced chilli, ginger, garlic and shallots. Stir and add in the belacan, tamarind juice and coconut milk. Add salt, pepper and sugar to taste.
    5. Simmer until the sauce thickens slightly then add all the other ingredients that were set aside.

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