This Javanese style of fried sambal is one of my lifetime favorite. Even the name is Sambal which normally refer to the heat of chili, this sambal is not spicy at all. Till now, I am still wondering why people call it Sambal Goreng (fried sambal).
This dish is very popular especially for the Javanese people in Johor state of Malaysia and also one of the must have dish during Hari Raya (Eid Mubarak).
- 3 clove of shallot (chopped)
- 2 clove of garlic (chopped)
- 100 gm of dried shrimp (dry blended)
- 50 gm of dried anchovies (dry blended or optionally you can use Anchovies stock)
- 1/4 cups of tamarind juice
- 400 gm of glass noodle (soften with water)
- 300 gm of dried tofu (cut into small and soften with water)
- 3 pieces of wet tofu (cut into 12 for each pieces and fry it)
- 300 gm of potato (slice and fry it)
- 100 gm of red chili (slice it)
- 3 pieces of Tempeh (cut into 12 for each pieces and fry it)
- 4 table spoon of cooking oil for stir-frying
- 2 table spoon of food caramel or thick soy sauce
- 2 table spoon of light soy sauce
- 4 table spoon of sweet soy sauce
- Salt for taste
- Add cooking oil into the cooking pan.
- Add shallot, garlic, red chili, blended dried shrimp, dried anchovies and let it cook.
- Add the dried tofu, glass noodle and some water.
- Add the sliced fried potato, fried wet tofu and fried Tempeh and mix them well.
- Add 2 table spoon of food caramel, 2 table spoon of light soy sauce and 4 table spoon of sweet soy sauce.
- Stir all mixtures well, add some salt, tamarind juice, and taste.
- If the colour is not enough black for you, add more food caramel into it. You can balance up the taste by adding more sweet soy sauce or salt.