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Sambal Goreng
This spicy side dish is an accompaniment to rice and variations of it can be found in Indonesia, Singapore and Malaysia. I like using beef liver and long beans. Sometimes, I also add tempe or shrimps. For a shortcut, you can use sambal terasi paste mix found at stores instead of grinding the spice ingredients ...More
This spicy side dish is an accompaniment to rice and variations of it can be found in Indonesia, Singapore and Malaysia. I like using beef liver and long beans. Sometimes, I also add tempe or shrimps. For a shortcut, you can use sambal terasi paste mix found at stores instead of grinding the spice ingredients but remember to add the lemongrass and galangal.
Ready in 25 mins
Ingredients
- 300 gms beef liver, cut into small pieces
- 200 gms shrimps, peeled and deveined
- 5 Chinese long beans, cut into 5 cm length
- 1 onion, thinly sliced
- 1 red chilli, sliced diagonally
- 1 1/2 cups coconut milk
- 1/2 cup tamarind juice
- Salt and sugar to taste
- Oil for cooking
- Ground ingredients:
- 8 dried chillies, deseeded and soak to soften
- 6 shallots
- 1 lemograss bulb, coarsely chopped
- 2 cm galangal
- 2 candlenuts
- 2 cm roasted belacan
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Preparation method
Prep: 10 mins | Cook: 15 minsReviews & comments
