Sambal Goreng is a traditional Malay dish that is made out of tempeh, tofu, long beans and shrimps. Growing up in Singapore, this is one of my favorite side dish.
I was unable to get tempeh and long beans in my area so I used tofu, green beans and shrimps. I always thought it would be too difficult and a long time to cook this dish, but it doesn't take that long.
½ cup dried chilli, de-seeded
1 onion-medium size
5 cloves garlic
3 lemongrass, stalks
1-inch square belacan (shrimp paste)
1 tbsp tamarind paste (mix with water to make ½ cup tamarind juice)
2 tbsp sugar
1 (8oz) tempe, cut to 1 by 2 inch blocks
1 (8oz) tofu, cut to 1 by 2 inch blocks
1 lb shrimps, shelled & de-veined
some long beans, sliced (like French beans)
Paste - Blend chilli, onion, garlic, lemongrass, belacan and galangal. Grind until become paste.
Fry tempeh and tofu separately until golden brown. Fry shrimps lightly. Set them aside.
Heat 1 tbsp of oil in a wok. Add the mixed paste. Fry until fragrant. Add sugar and tamarind juice. Stir often. Remove cooked paste and set aside.
In a clean wok, heat 2 tbsp oil. Fry the long beans for 2 minutes. Add cooked tofu, tempeh and shrimps. Stir-fry for a minute then add the cooked paste. Stir occasionally and season with salt. Mix well and fry for another 5 minutes.
Serve with hot white rice.