Asian Festive Dishes Recipes - Indonesian Fried Varity Sambal (Sambal Goreng) Recipe

Ingredients

• 1/2 lb. (250 g.) limpa/liver

• 1/4 lb. (125 g.) paru-paru/lungs

• boiling salted water

• 3 tablespoons cooking oil

• 3 cloves garlic (chopped)

• 7 shallots (finely sliced)

• salt & pepper to taste

• 4 cakes tempe/fermented soy beans (halved length-wise & cut in 1/2-inch/1.2.cm. cubes)

• 3 cakes tahu/beancurd (cut into 1/2-inch/1.2-cm. cubes)

• 4 red chilies (seeded & sliced slantwise)

• 3 green chilies (seeded & sliced slantwise)

• 1 dessertspoon tamarind juice

• 1 cup pati santan/coconut cream

• 1 bundle (3 oz./90 g.) soohoon/transparent vermicelli (soaked & drained)

• 1 dessertspoon kicap asin/light soy sauce

• 2 dessertspoons kicap manis/dark soy sauce

• 1 big onion (sliced & fried) - to garnish

Serves 4

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Method:

1. Drop liver into boiling salted water and boil for 2 minutes. Drain out and cut into 1/2-inch (1.2-cm) cubes. Boil lungs in the same water till done. Cut as for liver.

2. Heat oil and lightly fry garlic and shallots. Add liver and lungs. Season to taste and fry for 5 minutes.

3. Add fermented soy bean and bean curd. Continue frying another 5 minutes.

4. Stir in chilies, tamarind juice and coconut cream. Bring to the boil.

5. Reduce heat and add transparent vermicelli. Simmer till liver and lungs are done, stirring occasionally.

6. Add soy sauces and fry till all liquid is absorbed. Adjust seasoning. Remove from flame.

7. Garnish and serve hot with boiled white rice.