Sambal Goreng recipe
information
Traditional flavourings for this dish are fine strips of calves' liver, chicken livers, green beans or hard-boiled eggs. A westernized version is shown here.
ingredients
Makes 900 ml (1 1/2 pints) 3 3/4 cups
2.5 cm (1 in) cube terasi
2 onions, quartered
2 garlic cloves, crushed
2.5 cm (1 in) fresh lengkuas, peeled and sliced
2 fresh red chillies, seeded and sliced
1.5 ml (1/4 tsp) salt
30 ml (2 tbsp) oil
45 ml (3 tbsp) tomato puree
600 ml (1 pint) 2 1/2 cups stock or water
60 ml (4 tbsp) tamarind juice
pinch sugar
45 ml (3 tbsp) coconut milk or cream
2.5 cm (1 in) cube terasi
2 onions, quartered
2 garlic cloves, crushed
2.5 cm (1 in) fresh lengkuas, peeled and sliced
2 fresh red chillies, seeded and sliced
1.5 ml (1/4 tsp) salt
30 ml (2 tbsp) oil
45 ml (3 tbsp) tomato puree
600 ml (1 pint) 2 1/2 cups stock or water
60 ml (4 tbsp) tamarind juice
pinch sugar
45 ml (3 tbsp) coconut milk or cream
method
1. Grind the terasi, with the onions and garlic, to a paste in a food processor or with a pestle and mortar.
2. Add the sliced lengkuas, sliced red chillies and salt. Process or pound to a fine paste. Fry the paste in hot oil for 1 - 2 minutes, without browning, until the mixture gives off a rich aroma.
3. Add the tomato puree and the stock or water and cook for about 10 minutes. Add 350 g (12 oz) cooked chicken pieces and 50 g (2 oz) cooked and sliced French beans, or one of the flavouring variations below, to half the quantity of the sauce. Cook in the sauce for 3 - 4 minutes, then stir in the tamarind juice, sugar and coconut milk or cream at the last minute, before tasting and serving.
2. Add the sliced lengkuas, sliced red chillies and salt. Process or pound to a fine paste. Fry the paste in hot oil for 1 - 2 minutes, without browning, until the mixture gives off a rich aroma.
3. Add the tomato puree and the stock or water and cook for about 10 minutes. Add 350 g (12 oz) cooked chicken pieces and 50 g (2 oz) cooked and sliced French beans, or one of the flavouring variations below, to half the quantity of the sauce. Cook in the sauce for 3 - 4 minutes, then stir in the tamarind juice, sugar and coconut milk or cream at the last minute, before tasting and serving.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
