Sambal Goreng


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About this recipe: 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.

Suhara Kuala Lumpur, Malaysia

Serves: 4 

  • 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

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Grind all the ground ingredients in a blender to a smooth paste. Heat a little oil in saucepan and fry the paste until fragrant. Then add the liver, shrimps and saute evenly with the paste for a few minutes.
  2. Add the coconut milk and tamarind juice to the pan and stir. Check seasoning and add salt and sugar to taste. Reduce heat and simmer until the gravy thickens. Add the long beans, sliced onions and chillies and cook until it's fairly dry

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