Sambal Goreng is a popular home cooked dish in Indonesia which is a Javanese quick curry. You can make sambal goreng with almost any ingredients; meat or vegetables or both.
Tempe/tempeh is a traditional Javanese fermented soya bean cake which is made by mixing the peeled soya beans with the spores of Rhizopus Oligosporus fungus as the fermentation starter. The fermentation forms an edible kind of mould that binds the soya beans together forming a cake form. Like tofu, tempe/tempeh is a very good source of protein which are often used as a meat substitute.
This recipe using my sambal is a ‘shortcut’ to make sambal goreng as my sambal oelek has all the ingredients needed for making sambal goreng.
- 1/4 papan/cake (about 150gram) of tempeh, cut into a thick juliennes
- 3 strings of kacang panjang (long beans/’snake’ beans) or 100grams of dwarf beans cut into bite size
- 1 chayote/chou-chou/ labu siem cut into medium cubes
- 250 ml coconut milk
- 2 tbsp of my sambal oelek (otherwise ground shallots, garlic, red chillies, terasi/belachan, tomatoes)
- 1 slice of galangal / laos (fresh or dried)
- 2 bay leaves
- 1 tbsp kecap manis (Indonesian sweet soya sauce)
- 3 tbsp cooking oil
- Salt to taste
Heat 2 tbsp of oil on medium heat to fry the tempeh until golden, add the rest of the oil then add all the vegetables ingredients then cook for another 2 minutes.
Add the sambal, galangal and bay leaves to the stir fry, mix well then add the coconut milk and gently stir it until it boiled. Low the heat and cook for a further 5-10 minutes. Add and mix the kecap manis before turning the heat off.
Serve with plain boiled rice.