Chilli-fried vegetable

Chilli-fried vegetable

Sambal goreng santan sayuran

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South East Asian Food

This is a good recipe for vegetarians if the shrimp paste is left out.

Ingredients

Quantity Ingredient
1-2 tablespoons vegetable oil
2 cups thick coconut milk
2 slices galangal
or 1/2 teaspoon galangal powder
3 salam leaves
salt, to taste
3 cups vegetables, e.g. snakebeans or stringless French beans cut into 4 cm lengths; pumpkin, sweet potato or choko sliced into wedges; soft soya beancurd or tempé, diced; mushrooms; or any mixture of these
tamarind water, to taste
sugar, to taste
red chillies, sliced diagonally, for garnish

Paste spices

Quantity Ingredient
3-5 red chillies, seeded and sliced
1.5cm slice shrimp paste
2 garlic cloves, sliced
3 shallots, sliced

Method

  1. In a mortar or a food processor attachment grind the spices to a paste. Heat the oil in a wok, add the spice paste and fry until it is aromatic. Stir in the coconut milk, galangal, salam leaves and salt, and then add the vegetable. Simmer, uncovered, until the vegetable is half cooked. Then add the tamarind water and sugar, and stir until the gravy is as thick as you want. Remove the galangal and salam leaves and garnish with chillies before serving.
  2. You can use 2 small ripe tomatoes, chopped, instead of the tamarind water. These would be softened after frying the spices and before adding the coconut milk as in the recipe for Sambal Goreng Santan Telur. In Sumatra, no sugar would be added to the recipe, and the shrimp paste would be optional.
  3. These sambal goreng recipes also work well with chicken livers.
Tags:
SBS
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