Wednesday, August 1, 2012

Sambal Tofu Goreng (Without tempeh)


I've always liked Malay food and this is one of those dishes I like to order when I am at any Malay store and I've never thought about making it myself since one of the ingredients - tempeh is not available here in Sweden. I've contemplated making my own and even got a sample of the starter from, but I haven't got around doing it yet. I promise I will do it!

to grind
1 large onion
3 garlic cloves
8 dried chilli, soaked in hot water
1/2 thumb size galangal

for the dish
1 block of tofu, cut into cubes and deep fried until golden brown
1 large onion, sliced
1 lemon grass, sliced
1 large thumb size tamarind paste 
1 green chilli, sliced
6-8 prawns
a handful of green beans (I used the frozen kinds which works well in this dish)
1 box/can of coconut milk, about 160ml
salt and sugar to taste 


  1. Blend the ingredients stated above until fine and fry it with 2-3 tablespoons of cooking oil in a pan over medium heat until fragrant.


  2. Add in the lemon grass, and the fried tofu until well mixed.


  3. Add in the coconut milk and let it simmer while you blend the tamarind paste with about 3 tablespoons of water, sieve to remove the seeds and add in to the pan.

  4. Add in the rest of the ingredients except the prawns and turn the heat down to low and let it simmer until it is almost dry.

  5. Add in the prawns before it's done and cook it through, adding salt and sugar to taste. It should be slightly sourish sweet and spicy, with a sticky sauce coating the ingredients. Serve with rice.


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