Sambal Goreng Tempe


2 potatoes (diced into cubes)
4 tempe (diced into cubes)
4 fresh tofu/beancurd (diced into cubes)
10 long beans (sliced half an inch)
5 onions (sliced)
5 garlic (sliced)
10 red chilies (blended)
small packet of vermicilli (soaked)
2 tablespoon of dried prawns
1 tablespoon tamarind juice
1 teaspoon shrimp paste (belachan)
Half a cup of coconut milk
Salt to taste
Sugar to taste
Cooking oil


Fry the potatoes, tofu and tempe separately until golden brown. Set aside.

Fry the long beans until slightly soft. Set aside.

Heat oil in a pan and saute onions, garlic and red chilies.

Add in the dried prawns and vermicelli.

In a small bowl, mix tamarind juice with shrimp paste. Strain and pour into the wok and stir.

Add in coconut milk.

Stir well all the vegetable until it become dry.

Add salt and sugar to taste. Serve hot with rice.

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