Friday, 28 September 2012

Sambal goreng kentang dan udang

Sambal goreng is one of the favourite side dish in Indonesia. I don't know how to translate this term into English. It is a kind of dish that the ingredients (a mix of vegetables and meat) are cooked in spicy coconut-based sauce. Vegetables commonly used in sambal goreng are potatoes, snow peas, green bean, Chinese long bean and bitter melon while the meat are usually beef, beef or chicken liver, and shrimp.

That day I made potato, snow peas and shrimp sambal goreng. My assistants, mbak Badriyah, taught me how to make it. Here is her recipe:


500 gr potato, peeled, cubed, fried half cooked
250 gr shrimps, discard the head, lightly fried 
100 gr snow peas, trimmed
1 cup thin coconut milk 
1/2 cup thick coconut milk
2 Indonesian bay leaves
about 2 cm galangal
7 shallots, thinly sliced, fried until crisp
2 tbs oil for sautéing the spices

Spices to be ground together:
5 garlic
4 candlenuts
5 red chillied, deseeded
about 1 cm turmeric, peeled
salt to taste


Heat the oil on a wok. Sauté the spices with bay leaves and galangal until fragrant.
Add the shrimps and potatoes. Stir well until they are all coated by the spices. 
Pour in the thin coconut milk. Bring it to a boil. 
Reduce the heat and simmer until the shrimps and potatoes are well done.
Add the snow peas. Mix well.
Pour in the thick coconut milk. Add in the shallots. Stir constantly until it boils.
Remove from the heat, discard the bay leaves and galangal.
Serve warm with warm rice and other dishes.

My daughter like quail eggs, so she added those 2 boiled eggs at the end of the cooking and asked me to take a picture of them... 
I love her  spontaneity ^^
If you like petai (stinky beans), you can add it together with the snow peas.

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