Sambal Goreng Pengantin

Cooking Sambal Goreng Pengantin usually involves a laborious preparations session in the kitchen. Just looking at the ingredients list and steps of preparation itself might easily scare some of you folks off. Fret not, using this recipe as a guide and with some patience involved, I can ensure that you might be surprised how simple it is to whip up a successful and delicious  Sambal Goreng Pengantin at the comfort of your own home.

Sambal Goreng Pengantin Recipe

One of the must-have dishes at Malay weddings and during Hari Raya celebrations here in Singapore.

Sambal Goreng Pengantin differs from the regular Sambal Goreng. One is rich in animals protein while the latter has more plants protein. However, the ingredients used and taste-wise are almost similar.

INGREDIENTS:

• 1 kg fresh prawns peel and devein
• 5 red chillies sliced thinly
• 5 green chillies sliced thinly
• 10 red bird's eye chillies (cili padi) sliced thinly
• 1 cup fried shallots
• 1 tablespoon tamarind (asam) paste
• 1/2 cup water
• 400 ml coconut milk
• 1 cup water
• 2 kaffir lime leaves
• 60 gm coconut palm sugar (gula Melaka) adjust to taste
• 3 tablespoons sugar adjust to taste
• 2 teaspoons salt adjust to taste
• 1 cup cooking oil

(A) BLEND:

• 4 red onions
• 9 cloves garlic
• 30 gm galangal
• 20 gm old ginger
• 3 stalks lemongrass white part only
• 2 teaspoons toasted shrimp paste (belacan)
• 25 red dried chillies rehydrated
• 1/2 cup water

(B) BOIL :

• 3 litres water
• 500 gm cow's lung
• 500 gm cow's liver
• ginger a few slices

(C) BOIL:

• 1 litre water
• 500 gm beef tenderloin
• ginger a few slices

DIRECTIONS:

1. BOIL (B): First, bring water to a slight simmer. Then add in cow's lung, liver and ginger slices. Boil for 90 minutes or until tender. Remove proteins and set aside to cool.

2. BOIL (C): In another pot, bring water to a slight boil. Add in the beef tenderloin and ginger slices. Boil for 45 minutes or until tender. Remove beef and set aside to cool. Do not discard beef stock, set aside for later use.

3. Once cooled, cut all proteins into small cubes. Then fry each protein separately until lightly browned. Set aside for later use.

4. In a large wok, heat up 1 cup of oil. Fry prawns and remove immediately once they turned pink. Set aside.

5. Continue cooking in the same wok, adjust heat to medium. Add in blended ingredients (A) and ALL sliced chillies. Stir fry until oil starts to separate.

6. Dilute tamarind paste with 1/2 cup water. Mix coconut milk with 1 cup water.
Add both tamarind juice and coconut milk into cooking. Also, add in lime leaves, fried shallots and all cubed proteins into the wok. Mix well and bring to a simmer.

7. When it has come to a simmer, add gula Melaka, sugar and salt, adjust enhancers to taste. Stir to mix and cook until mixture thickens.

8. Lastly, add in cooked prawns. Mix to combine.

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