Sambal Lodeh Goreng Recipe
Ingredients
| Good quality beancurd - 2 squares | ||
| Tempe strip | 2 | |
| Long beans or french beans - 20-30, sliced into convenient lengths | ||
| Red chillies | 4 | |
| Onions | 2 Large, sliced | |
| Sugar and salt - 1 tsp each | ||
| Candlenuts - 3 | ||
| Shallots | 7 (Rempah:) | |
| slice | 6 (Rempah:) | |
| Turmeric | 5 Gram (Rempah:) | |
| Blachan - 1 tsp | ||
Directions
GETTING READY
1) Cube beancurd and tempe.
MAKING
2) In a skillet heat oil and brown beancurd and tempe separately.
3) Take it out of pan and drain.
4) In the pan add oil and fry onions until brown. Remove and drain.
5) In a skillet, fry rempah until fragrant.
6) Add some water to prevent it from burning.
7) Stir in remaining ingredients, tempe and beancurd, fried onions, seasoning and sugar and vegetables.
8) Heat throughly and simmer for about 3 minutes.
SERVING
9) Serve hot.
1) Cube beancurd and tempe.
MAKING
2) In a skillet heat oil and brown beancurd and tempe separately.
3) Take it out of pan and drain.
4) In the pan add oil and fry onions until brown. Remove and drain.
5) In a skillet, fry rempah until fragrant.
6) Add some water to prevent it from burning.
7) Stir in remaining ingredients, tempe and beancurd, fried onions, seasoning and sugar and vegetables.
8) Heat throughly and simmer for about 3 minutes.
SERVING
9) Serve hot.
Chef
