The star ingredient in this traditional dish is tempeh—a natural, soy-based product that is usually sold in blocks. It originates from Indonesia where it is used in a variety of ways. In this simple dish, thick slices of tempeh are first marinated in different combinations of liquid and spices and are then merely pan or deep-fried in oil until they become crispy.
Tempe goreng is usually served as a snack with sambal on the side, but it also makes a great accompaniment to other dishes.
MAIN INGREDIENTS
Sambal kangkong is a traditional vegetable dish originating from Malaysia. The dish is usually made with a combination of water spinach (kangkong) and sambal chili paste that consists of hot peppers, garlic, shallots, salt, oil, and dried shrimps.
The sambal chili paste is fried in a wok in vegetable oil until fragrant. The water spinach is chopped and stir-fried in the same wok until wilted. The dish is seasoned with salt, and it’s then served immediately, while still hot.
MAIN INGREDIENTS
Ayam geprek is a traditional chicken dish originating from Yogyakarta in Java. The dish is similar to American fried chicken, and it's usually made with a combination of chicken, eggs, flour, paprika, salt, pepper, oil, and sambal. The chicken is sliced, seasoned with salt and pepper, dredged in flour, dipped in beaten eggs, and fried in oil until golden and crispy.
Once done, the crispy chicken is placed on top of sambal chili paste, and it's then crushed with a rolling pin or a pestle. The dish is typically served with steamed rice and vegetables on the side. There are also new variations on the dish, with added mozzarella cheese or fried cabbage.
MAIN INGREDIENTS
Telur balado is a popular Indonesian dish that consists of hard-boiled eggs in a spicy chilli sauce. The hard-boiled eggs are fried until the outer layer becomes slightly crispy, and are then coated or served with a spicy sauce made from a blend of ground red chilies, shallots or onions, garlic, tomato, tamarind, sugar, and salt, with the addition of lime leaves or lemongrass for extra aroma.
The dish can be enjoyed as a main course or a side dish, often accompanied by steamed rice and other Indonesian dishes.
Pecel lele is a Javanese delicacy consisting of deep-fried catfish paired with sambal paste and vegetables such as cucumbers, string beans, lettuce, and cabbage. Tofu, tempeh, and steamed rice are often seen on the side, depending on regional preferences.
It is recommended to pair the dish with a glass of fresh orange juice or tea. Flavorful, inexpensive, and nutritious, it is a favorite meal of numerous Javanese people who often buy it from street stands called warung tenda, which are usually open from late in the afternoon until midnight.
MOST ICONIC Pecel lele
View moreThis Singaporean and Malaysian classic dish couples grilled stingray and spicy sambal paste—the chili pepper-based sauce that may incorporate various other elements such as lime juice, shrimp paste, ginger, vinegar, or sugar. The thin stingray fillets are usually coated with sambal and are then grilled and served on a banana leaf.
The whole dish is traditionally accompanied by lime wedges, onions, or sliced chili peppers, and there is also a special dipping sauce on the side. Apart from Singapore, the dish is also enjoyed in Malaysia where it is known as ikan pari bakar.
MOST ICONIC Sambal Stingray
View moreUdang balado is a traditional dish consisting of peeled or unpeeled shrimps that are stir-fried in a combination of cooking oil and spicy sambal sauce. The dish is often enriched with the addition of lemongrass, quail eggs, tofu, potatoes, or green beans.
As almost all balado dishes, this one is also very hot and fiery. When served, udang balado is often garnished with chopped scallions and accompanied by steamed rice. The dish is also known as sambal goreng udang.
MAIN INGREDIENTS
Ikan goreng, translated to "fried fish" in English, is a dish originating from Indonesia.
The preparation starts with marinating the fish in a mixture of spices and herbs, typically turmeric, garlic, shallots, tamarind, and sometimes even kacep manis, then deep-frying it until golden brown and crispy.
MAIN INGREDIENTS
Nasi kucing is a traditional dish originating from Surakarta, Yogyakarta, and Semarang in Central Java. The dish consists of a small portion of rice that's topped with ingredients such as tempeh, dried fish, and sambal, or in some cases cucumber, chicken, and eggs.
The combination traditionally comes wrapped in banana leaves. The name of the dish means cat's rice, referring to the small quantity of rice that's usually served as a part of the dish. Nasi kucing can be found at small roadside eateries or food stalls.
Sambal goreng, which translates to "fried sambal," is a term used in Indonesian cuisine that can refer to a variety of spicy, fried dishes made with sambal.
As a dish, sambal goreng can range from vegetables, meat, to tofu or tempeh, all cooked with a spicy mixture of ground chilies, shallots, garlic, and often includes shrimp paste (terasi), along with other ingredients like tomato, tamarind for sourness, and palm sugar for a hint of sweetness.
VARIATIONS OF Sambal goreng
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