Mama's Sambal Goreng Jawa

Whenever Eid approaching, i will always think of mama's sambal goreng, a mixture of tofu, mung bean vermicelli and sheets, tempe, stinky beans, green beans, prawns and of course cooked in coconut milk . It's her signature's dish beside lontong (compacted rice cake in the form of cylinder wrapped in banana leaf), rendang (spicy meat stewed in coconut milk for a couple of hours, it could be beef, mutton or chicken), sayur lodeh ( mix vegetable dishes cooked in coconut milk) and peanut sauce. All these dishes are served during the first and second day of Eid. How I missed being home during the Eid celebration.


Originally from Indonesia. this sambal goreng, a spicy stir fry dish packed with proteins and can be a vegetarian dish if you omit the fresh prawns.

Sambal Goreng Jawa

Ingredients

1 packet tempe, cubed

100 g tofu cake, cubed

1/2 cup stinky beans/petai (optional)

200 g green beans, slice diagonally (original recipe using long beans)

1 red chili, slice diagonally

1 piece of dried bean curd, break to large pieces, soak to soften

100 g mung bean noodles, soak to soften

100 g fresh prawns, shelled and deveined

1 tumeric leaf, thinly slice

1 cup coconut milk

1/2 tamarind juice

Salt and sugar to taste

1 cup Oil for frying

For the Paste

10 dried chilies, seeded, cut and soak to soften

1 medium onion, chopped roughly

3 garlic cloves

3 cm galangal

3 cm ginger

2 lemongrass stalk

For the spice paste, blend all the ingredients into paste. Set aside.

Drain dried bean curd and mung bean noodles, keep aside.

Deep fried tempe and tofu cake until golden, keep aside. Remove and keep aside.

Remove 1 tbsp oil, and stir fry green beans, sliced chilies and stinky beans. Remove from pan and keep aside. 

Using the same oil and pan, add the spices paste. Stir-fry until the oil separate and fragrant. Add coconut milk and tamarind juice, let it simmer and stir occasionally until sauce thicken and reduced.

Add dried bean curd. mung bean noodles, green beans, stinky beans, sliced chilies, tumeric leaf and prawns. Let it simmer for few minutes, add fried tofu, tempe. Stir well until all the ingredients are coated with the sauce. Add salt and sugar to taste. Let it cooked for few more minutes.