Sambal Goreng

Serves 4

INGREDIENTS

Tempeh, Tofu and Beans

• Oil for deep frying
• 7 oz. tempeh, cut into ½ inch cubes
• 7 oz. extra-firm tofu, cut into ½ inch cubes
• 5.75 oz. green beans, thinly sliced into 2-inch lengths on a diagonal

Sambal

• 10 dried red chiles, halved
• ½ cup oil
• 1 ½ small red onions, chopped
• ½” inch piece of Galangal
• 1 ½ inch turmeric root
• 1 stalk lemongrass, bottom half only
• 2 Tbsp. tamarind
• 2 Tbsp. sugar
• 1 tsp. salt

Assembly

• ¼ cup plus 1 Tbsp. sambal (see above)
• 5 shallots, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 red chiles, thinly sliced
• 2 thick coins of galangal
• 2 makrut lime leaves
• 1 stalk of lemongrass, bottom half only, finely chopped
• ½ cup coconut cream
• 2 Tbsp. plus 1½ tsp. tamarind concentrate
• 1 Tbsp. sugar
• 2 tsp. salt
• Cooked rice, for serving

DIRECTIONS

For the tempeh, tofu, and beans, fill a wok or large saucepan with 2 inches of oil and set it on high heat. Line a dish with paper towel. Allow the oil to heat to 400°F. Carefully add the tempeh to the hot oil and deep-fry, stirring frequently, for 3 to 4 minutes or until golden brown. Using a slotted spoon or spider skimmer, transfer the tempeh to the prepared dish.

Repeat the process with the extra-firm tofu. When the tofu is light golden brown, 3 to 4 minutes, transfer it to the dish with the tempeh. Set aside.

Bring a saucepan of salted water to a boil over high heat. Blanch the green beans for 2 minutes, or until crisp-tender, then drain and set aside.

For the sambal, place the dried red chiles in a medium bowl. Cover with boiling water and set aside to soak for 30 minutes. Transfer to a separate bowl with a slotted spoon, leaving the seeds behind. Rinse with warm water and repeat soaking to flush out as many seeds as possible.

In a blender, grind the chiles, oil, red onion, garlic, galangal, turmeric and lemongrass to a smooth paste.

Transfer paste to a saucepan and cook on medium-low heat, stirring for 15 to 20 minutes until creamy and a deep terra cotta-coloured paste.

Turn off heat and stir in tamarind concentrate, sugar and salt to taste.

Sambal can be stored for 3 days refrigerated, or up to 2 months in the freezer.

For assembly, combine the sambal, shallots, garlic, red chiles, galangal, lime leaves, and lemongrass in a large saucepan or wok set on medium heat.

Sweat the aromatics for 3 minutes or until they turn soft and translucent, then add the fried tempeh, tofu, coconut cream, tamarind concentrate, sugar, salt, and ¾ cup water. Bring to a simmer. Add the blanched green beans and stir them through.

Season with salt or add more sugar or tamarind concentrate to taste. It should taste like a harmonious blend of salty, sweet, tangy, smoky, spicy, and rich flavours. Serve with hot rice.

Nutrition facts per serving

Calories 760; protein 18 g; fat 59 g; carbs 42 g.