Sambal goreng kentang

Ingredients

• 2 medium-sized potatoes – cut into 25mm cubes
• 100g tempeh – cut into 25mm cubes
• 100g firm tofu – cut into 25mm cubes
• 3 bay leaves, fresh
• 3 lime leaves, finely chopped
• 2 Tbsp Galangal, minced
• 2 Tsp White sugar
• 250ml Vegetable oil
• Salt and pepper to taste
• Blended spice:
• 4 cloves garlic
• 2 shallots, medium-sized – finely chopped
• 2 Spring onions
• 1 Red paprika, seeds removed and chopped
• 1 Red tomato – chopped
• 2 Tsp Soy sauce
• 200ml Coconut milk
• 3 Long red chillies (optional)

Method

1. In a blender, add all of the blended spice ingredients. Blend to form a smooth paste and set aside. If you like it spicy, add the red chillies and blend them at this stage.
2. Add vegetable oil to a frying pan on low-medium heat. Add potato, tofu, and tempeh and cook until lightly browned (approx 3-5 minutes).
3. Once cooked, drain the vegetable oil leaving about 1 tablespoon of oil with the potato, tofu, and tempeh.
4. Reduce the heat to low to simmer. Add the blended spice, bay leaves, lime leaves, galangal, salt, pepper, soy sauce and sugar. Simmer for about 4-5 minutes.
5. Transfer potato, tempeh and tofu to a serving bowl and serve with steamed rice and enjoy.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce