Singapore-Style Sambal Goreng
Ingredients
- Shrimp
- Meat (beef or similar)
- Optional: beef lungs, spleen, liver
- 1 box Kara coconut milk
- Long beans
- Tofu, cut into cubes
- Tempeh, sliced
- Red chilies, sliced finely
- Green chilies, sliced finely
- 3-4 shallots, blended
- 5-6 garlic cloves, blended
- Blended chilies, about 1 tablespoon
- Tamarind juice
- Shrimp paste
- Shrimp broth (from boiling shrimp heads)
- Water, a little
- Salt, to taste
- Sugar, to taste
Preparation
Boil the shrimp heads to make broth and set aside.
Half-fry the long beans, tempeh, and tofu. Set aside.
Boil all the meat until tender.
Blend the shallots, garlic, and chilies. Sauté until the oil separates, then add shrimp and meat mixture (including optional organs), add shrimp broth, and cook until it boils and thickens.
Add tamarind juice and shrimp paste, then gradually add coconut milk. Finally, add the fried ingredients. Season with salt to taste. Do not add too much water to keep it slightly dry.
Tips
Avoid using excessive coconut milk to prevent the dish from becoming too thick like laksa broth.
Do not use too much blended chili to avoid the color being too red.
