Still continuing my housewarming party's recipe. Now it's time for a recipe of Sambal Goreng Cirebon (Cirebonese Fried Sambal). It's not really like a chili paste, a term for sambal. This sambal goreng's recipe was adpated from Nining's recipe, in which original recipe uses beef as well as innards. As I mentioned on previous posts, my husband doesn't eat red meat, so I used tempeh, tofu and shrimp. Instead of fresh red chillies, I used dried new Mexico chilies to get brighter red color.
Please get right back, I still have another recipe of my housewarming party left on my next post.
Ingredients:
- 3 tofus, cut 1x1x2 cm and fried
- 200 g tempe, cut 1x1x2 cm and fried
- 150 peeled and tail intact shrimp
- 10 dried new Mexico chillies, discard the seed and soak in warm water, angle sliced
- 6 shallots, finely sliced
- 3 kaffir lime leaves
- 1 Indonesian bay (salam) leaves
- 3 cm galangal, bruised
- 1 lemongrass, bruised
- 150 ml water
- 35 g coconut cream powder
- salt sugar as desired to season
- oil for stir frying
Grind into a paste:
- 5 dried new Mexico chillies
- 7 shallots
- 4 cloves garlic
- 3 candlenuts
- 1/2 cm ginger
- 1/4 tsp ground turmeric
Directions:
- Stir fry slices of shallots until fragrant.
- Add a ground paste, kaffir lime leaves, salam leaves, galangal and lemongrass; Stir occasionally until all spices are cooked.
- Add fried tempe and tofu, shrimp, and dried chillies
- Add coconut cream powder and water. Cook until coconut milk dissolved and thicken.