Malay

Sambal Goreng

by The Charlie on Mon, August 22, 2011

This has so much going for it that all you need is a bit of rice and some spicy sambal belacan and you’re good to go.

Incredibly tasty!

Serves 4 people

The crisp glass noodles, chewy tempe and smooth chicken livers give great texture and flavour. Absolutely a treat!

Foodster's Verdict

Sambal Goreng

Difficulty

  • Preparation
    10minutes
  • Total
    20minutes
INGREDIENTS
    1 large potato, sliced into small chips about 1/4" thick
    1 packet tempe, sliced thinly
    4 chicken livers, cut into bite-sized pieces
    100g small prawns, beheaded
    Fistful uncooked glass noodles
    1 large yellow onion, sliced thinly
    1 long red chilli, sliced thinly at a diagonal
    2 long dried chillies, cut at a diagonal with scissors
    2 garlic cloves, minced
    1" ginger, julienned
    2 stalks lemongrass, sliced thinly
    1/2" piece belacan
    2 Tbs asam jawa
    Salt
    Sugar
    1 cup vegetable oil
METHOD

Heat the vegetable oil in a large wok.
Fry the glass noodles in very small batches until they puff up and curl; lift immediately and put aside.
Fry the potatoes, tempe, prawns and chicken livers separately until almost cooked and drain on paper towels.
In the same oil, stir-fry the onion, red and dried chillies, garlic, ginger and lemongrass until the onions are soft.
Crumble in the belacan and add the asam jawa. Stir.
Mix the potatoes, tempe, prawns and chicken livers.
Season to taste with salt and sugar.
Add the fried glass noodles.
Stir everything together evenly.

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