Vegan sambal goreng

Wait … Don’t leave. Stick with me! I know the contents of the photo look daunting to but Sambal goreng is one of those dishes that is so deliciously rewarding. If you pick up a few ingredients in your local Asian store it’s worth the effort. This is my take on it. Sambal is an Indonesian chili paste and traditionally contains shrimp so a store bought option won’t work for a little vegan. Goreng simply means fried. When I make this I normally double up the quantities and make enough to use again.

For the sambal –

10-12 birds eye chilies, soaked in boiling water

A knuckle of ginger

6 shallots

4 cloves of garlic

Additional ingredients:

1 stalk of lemongrass bruised

A large piece of galangal sliced into chunks leaving the skin on. It looks like ginger tastes nothing like it. Has a lemony almost woody taste.

Tamarind paste. You’ll find it in most Asian stories. I took the dried tamarind itself and just soaked a few pieces and then pressed through a sieve to separate the seeds from pulp.

Keep the leftover tamarind juice! Great to add to the dish as needed or just drink as is. It’s lovely and tangy

Tempeh

Tofu

You can just choose to use either tofu or tempeh here. I just like both together. Alternatively you can use only veg or jackfruit is great too.

Green beans

Kecap Manis – a sweet soy sauce you’ll find in all Asian food stores

Coconut sugar

Salt

Lime juice and zest

Pop the ginger, garlic, shallots, chilies and a little water into a food processor

Blitz to a smooth paste and set aside

Cube the tofu and tempeh and fry off in an oiled pan

Steam your green beans

Set the tempeh, tofu and green beans aside

Add the prepared sauce to a heated pan

Place your bruised lemongrass stalk and galangal into sauce and stir through to release their flavour

Add in your tempeh, tofu and green beans and heat through

Season with a shake of coconut sugar, juice of 1 lime, approximately 2 tsp of tamarind paste, salt and a drizzle of kecap manis

Add half a tin of coconut milk and bring back to the boil.

You can more or less coconut milk depending on your heat preference

Not the best measurements as usual so adjust seasoning if needed.

Remove the galangal and lemongrass

In another saucepan prepare your rice. I added lime juice and zest to mine

Serve up with an additional drizzle of coconut milk, fresh coriander and red chilies. Bliss.

Hope you try and enjoy

Love

Louise

x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s