Sambal Goreng

Recipe by Siti Kaprawi


1. Cut ‘tempeh’, tofu and liver into small cubes and deep fried till golden. Put aside.
2. Heat oil. Stir fry all sliced ingredients till fragrant, add in ‘belacan’.
3. Add in blended ingredients till boiling, then add chili paste, tamarind juice, coconut cream milk, sugar and salt to taste. (You may add more sugar according to your taste).
4. Add in pre-fried tempeh, tofu, liver, fresh cut prawns, sliced petai and sliced kaffir leaves.
5. Slimmer till liquid absorbed, but moist.

Ready to serve.


This article was published in the September 2016 issue of Inspire Living Magazine. Download it here!