Hari Raya 2020: Sambal Goreng Beancurd & Tempeh

Sambal Goreng Beancurd and Tempeh Recipe

Servings: 10
INGREDIENTS:

• 400 gm long beans, cut into 2 cm lengths
• 400 gm firm beancurd, cut into small cubes
• 400 gm tempeh, cut into small cubes
• 400 gm prawns, shelled and deveined (+/-)
• 2 red chillies, thinly sliced
• 1 green chilli, thinly sliced
• 1 medium-sized red onion, thinly sliced
• 3-5 tbsp tamarind juice , (1 tbsp tamarind pulp + 1/2 cup water)
• 2-3 lime leaves (optional) 
• cooking oil

(A) BLEND:

• 10 cloves shallots (120 gm)
• 5 red chillies
• 5 cloves garlic
• 2 stalks lemongrass, white only 
• 10-15 dried chillies, boiled for 10 minutes and drained
• 3 inch ginger (30 gm), peeled
• 3 inch galangal (30 gm), peeled  
• 1 tbsp (13 gm) shrimp paste, dry toast until light and dry
• 1/4 cup water

DIRECTIONS:

1. Blend all ingredients (A) until smooth and set aside.

2. Heat some cooking oil and fry tempeh and beancurd separately. Drain and set aside.

3. Next, on a high heat, fry long beans for 30 seconds. This step is necessary if you're cooking a big batch of sambal goreng as per this recipe. This allows Sambal Goreng to last longer without going bad easily. Drain and set aside.

4. Continue frying with the prawns. Fry just until the prawns changed in colour. Drain and set aside.

5. Scoop out some of the frying oil, leaving about 1/4 to 1/2  cup in the wok.

6. On medium heat, stir in blended ingredients. Stir-fry until oil starts to separate.

7. Next, add sliced onions, sliced chillies, lime leaves, tamarind juice and coconut milk. Simmer gently until mixture thickens.

8. Lastly, add all the fried ingredients. Mix until well combined for 2-3 minutes or until rempah thickens as desired.

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