Sambal Goreng


  • 450g tempeh, cut into cubes
  • 480g tofu, cut into cubes
  • 500g prawns
  • 320g long beans, sliced diagonally
  • 1 lemongrass, pound
  • 3 big onion, sliced thinly
  • 4 garlic clove, sliced thinly
  • 4 red chilli, sliced thinly
  • 4 green chilli, sliced thinly
  • 2 – 3 fresh bay leaves
  • 1 tablespoon minced garlic
  • 1″ ginger, grated
  • 1″ galangal, grated
  • ½ lemongrass (top part), minced
  • 9g belacan
  • 2 teaspoon turmeric powder
  • 5 – 6 heaped tablespoon homemade sambal
  • 200ml Kara UHT Coconut Cream
  • ½ cup water
  • 1 teaspoon tamarind juice
  • Salt & sugar, to taste


  1. Heat vegetable oil in a wok.
  2. Over a low-medium heat, fry the tempeh till golden brown. Followed by tofu, prawns and green beans (in this sequence).
  3. Lower the heat. Add pounded lemongrass and once fragrant, add onion, garlic, red chilli, green chilli and bay leaves.
  4. Once onions have turned translucent, add minced garlic, grated ginger, grated galangal, minced lemongrass, belacan and turmeric powder. Mix well.
  5. Add homemade sambal and mix well before adding the fried ingredients. You can also opt to add other protein such as beef trimmings.
  6.  Once the ingredients are well coated, pour the Kara UHT Coconut Cream and water.
  7. Season with salt and sugar accordingly. And add the tamarind juice.
  8. Mix well and allow it to simmer for a while before removing from heat.
  9. Ready to be served.


Source & Credits: @mummyjah

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