Hari Raya isn’t Hari Raya without sambal goreng. Ever since Alia was little, she would look forward to Hari Raya, whether Aidilfitri or Aidiladha. This is partly because her mother would serve her favourite sambal goreng—full of varying textures, and delicious eaten with ketupat and lodeh. This recipe is easily customisable according to one’s tastes—and the quantities are merely suggestions.
Sambal goreng
by Alia Ali
Hari Raya isn’t Hari Raya without sambal goreng. Ever since Alia was little, she would look forward to Hari Raya, whether Aidilfitri or Aidiladha. This is partly because her mother would serve her favourite sambal goreng—full of varying textures, and delicious eaten with ketupat and lodeh. This recipe is easily customisable according to one’s tastes—and the quantities are merely suggestions.
Servings: 8
Prep time: A project
Servings: 8
Prep time: A project
Ingredients
240ml (1 cup) cooking oil
1 bunch glass noodles (50g), pulled apart
2 potatoes, peeled and thinly sliced
2 packets tempe (300g), thinly sliced
50g chicken livers, rinsed and cut into 1″ pieces
1 large yellow onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced (optional)
2″ ginger, peeled and julienned
2″ galangal, peeled and julienned
3 stalks lemongrass, thinly sliced
2 tbsp cili boh
1 tbsp sweet soy sauce
½ bunch long beans, sliced diagonally
Salt to taste
Sugar to taste
Directions
- Pour cooking oil into a large wok and switch on the heat to medium. When the oil shimmers and is almost smoking, carefully place the glass noodles into the oil. The noodles will puff up very quickly (similar to when you’re frying kerepek). Strain and set aside.
- Add the potato slices into the wok and fry until golden, about 5 minutes. Strain and set aside.
- Add the tempe slices into the wok and fry until golden, about 3-5 minutes. Strain and set aside.
- Add the chicken liver pieces and fry until no longer pink, about 2-3 minutes. Strain and set aside. Turn off the flame.
- Remove excess oil from the wok to be discarded. Use kitchen paper to rid the wok off any frying debris, but the wok does not need to be washed.
- Put the wok back on the stove and set your heat to medium. Stir fry the onion, garlic (if using), ginger, galangal, and lemongrass until aromatic, about 3-5 minutes.
- Add the cili boh and stir fry until the oil splits from the paste, about 5 minutes. Add the sweet soy sauce and long bean slices. Stir fry for 1-2 minutes more.
- Add the fried glass noodles, potato slices, tempe, and chicken livers. Mix well. Season with salt and sugar.
- Turn off the flame. Serve with nasi himpit or ketupat.
Tips
- You can substitute ingredients that you don’t prefer with ones that you do like. For example: if you don’t enjoy chicken livers, you can swap it out with prawns. If you don’t have enough tempe, you can make up the difference with firm tofu. You can also add other ingredients like petai slices or soaked tofu skins if you’d like.
Ingredients
240ml (1 cup) cooking oil
1 bunch glass noodles (50g), pulled apart
2 potatoes, peeled and thinly sliced
2 packets tempe (300g), thinly sliced
50g chicken livers, rinsed and cut into 1″ pieces
1 large yellow onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced (optional)
2″ ginger, peeled and julienned
2″ galangal, peeled and julienned
3 stalks lemongrass, thinly sliced
2 tbsp cili boh
1 tbsp sweet soy sauce
½ bunch long beans, sliced diagonally
Salt to taste
Sugar to taste
Directions
- Pour cooking oil into a large wok and switch on the heat to medium. When the oil shimmers and is almost smoking, carefully place the glass noodles into the oil. The noodles will puff up very quickly (similar to when you’re frying kerepek). Strain and set aside.
- Add the potato slices into the wok and fry until golden, about 5 minutes. Strain and set aside.
- Add the tempe slices into the wok and fry until golden, about 3-5 minutes. Strain and set aside.
- Add the chicken liver pieces and fry until no longer pink, about 2-3 minutes. Strain and set aside. Turn off the flame.
- Remove excess oil from the wok to be discarded. Use kitchen paper to rid the wok off any frying debris, but the wok does not need to be washed.
- Put the wok back on the stove and set your heat to medium. Stir fry the onion, garlic (if using), ginger, galangal, and lemongrass until aromatic, about 3-5 minutes.
- Add the cili boh and stir fry until the oil splits from the paste, about 5 minutes. Add the sweet soy sauce and long bean slices. Stir fry for 1-2 minutes more.
- Add the fried glass noodles, potato slices, tempe, and chicken livers. Mix well. Season with salt and sugar.
- Turn off the flame. Serve with nasi himpit or ketupat.
Tips
- You can substitute ingredients that you don’t prefer with ones that you do like. For example: if you don’t enjoy chicken livers, you can swap it out with prawns. If you don’t have enough tempe, you can make up the difference with firm tofu. You can also add other ingredients like petai slices or soaked tofu skins if you’d like.
