Sambal Goreng

23 Mar

I finally cooked this according to my beloved grandmother’s and mother’s recipe. This rendition has got to be The BEST I have ever tasted. The beauty of this dish is once again, the flexibility of adding whatever ingredients that you fancy. I’m sticking to the norm as it’s very nice eaten simply with steamed white rice.

I’m actually sharing one of our family’s delicious recipes and hopefully, I can pass down this tradition in time to come to my very own girls 😉


  • 4 beancurds#, diced
  • 4 fermented soya bean cake (tempeh)#, diced
  • 1 cup beef lungs (paru)#, boiled and cubed
  • 1 cup beef soup trimming (daging tetel)#, boiled and cubed
  • 32 prawns#, deshelled and leave tails intact and fried
  • 3 garlic cloves, minced
  • 1 tsp galangal (lengkuas), grated
  • 1 tsp ginger, grated
  • 1/2 lemon grass, smashed
  • 100 ml coconut milk + 100 ml beef stock*
  • 1 tbsp tamarind juice
  • Salt and sugar, to taste

*Beef stock can be used from the water used to boil the beef lungs and soup trimming

To be sliced thinly and diagonally:

  • 3 red chillies
  • 3 green chillies
  • 15 long green beans#
  • 3 big red onions
  • 1/2 lemon grass

Chilli paste:

  • 1 cup dried chillies, soaked in warm water
  • 1 red onion
  • 2 garlic cloves
  • 1 1/2 tsp prawn paste (belachan)
  • 100 ml water

#All these items to be fried in a separate pot for a few minutes


Blend all the ingredients for the chilli paste and then fry in a pot without oil. Let it cook over medium heat for about 10 – 15 minutes.

In a big frying wok, heat 6 tablespoons of oil and then add the chilli paste. Fry it till fragrant and then add the sliced ingredients such as red chillies, green chillies, onions and lemon grass. Then add the minced garlic, grated galangal and ginger and smashed lemon grass. Stir thoroughly and saute everything for about ten minutes.

Add the fried ingredients and mix well; followed by the tamarind juice, coconut milk and beef stock (you can add more for more gravy). Finally add the salt and sugar, to taste. Cook all the ingredients over low-medium heat.


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