Still continuing my housewarming party’s recipe. Now it’s time for a recipe of Sambal Goreng Cirebon (Cirebonese Fried Sambal). It’s not really like a chili paste, a term for sambal. This sambal goreng’s recipe was adpated from Nining’s recipe, in which original recipe uses beef as well as innards.
With the husband who is a pesco vegetarian (vegetarian who is still consuming fish and seafood), I have recreated my Sambal Goreng Cirebon with no red meat. Instead I used used tempeh, tofu and shrimp. I also substituted the use of fresh red chilies (red cayenne peppers) which are not common to be sold here with dried new Mexico chilies to get brighter red color.
Please get right back, I still have another recipe of my housewarming party left on my next post.
Sambal Goreng Cirebon
Cirebon Style Fried Sambal
3 tofus, cut 1x1x2 cm and fried
200 g tempe, cut 1x1x2 cm and fried
150 peeled and tail intact shrimp
10 dried new Mexico chillies, discard the seed and soak in warm water, angle sliced
6 shallots, finely sliced
3 kaffir lime leaves
1 Indonesian bay (salam) leaves
3 cm galangal, bruised
1 lemongrass, bruised
150 ml water
35 g coconut cream powder
salt sugar as desired to season
oil for stir frying
Grind into a paste
5 dried new Mexico chillies
4 cloves garlic
1/2 cm ginger
1/4 tsp ground turmeric
1. Stir fry slices of shallots until fragrant.
2. Add a ground paste, kaffir lime leaves, salam leaves, galangal and lemongrass; Stir occasionally until all spices are cooked.
3, Add fried tempe and tofu, shrimp, and dried chillies
4. Add coconut cream powder and water. Cook until coconut milk dissolved and thicken.
Sambal Goreng Cirebon is perfectly adaptable to company any nasi campur (Indonesian mix rice) or rijsttafel style dinner.