Sambal Goreng

Sambal Goreng is my favourite dish and it is always the first thing I choose from the wide range of cooked food served with white rice from the Malay stall at the various food courts in Singapore. It’s basically made from tofu, tempeh (fermented soya) and long beans.

‘Sambal’ is basically chilli paste and ‘Goreng’ means fried. So, this dish is literally fried chilli paste. This dish is believed to have originated from Indonesia and it’s rich in proteins, from the beans and soya products.


  • Tauhu – 1 piece, cut into small cubes
  • Tempeh – 1 piece, cut into small cubes
  • Long beans – 4 stalks, cut into 1-inch length
  • Tomato – 1 large, cut into cube
  • Ginger – 1 inch make into paste
  • Garlic – 1 clove make into paste
  • Dried chilli – 10 pieces
  • Salt to taste
  • Oil
  • Sugar – if required


  • Soak the dried red chilli in hot water for about 15 mins and grind to a paste.
  • Heat some oil in a wok and shallow fry the tauhu till light brown. Remove from pan and set it aside.
  • Now fry the tempeh till crispy and remove from pan and set it aside as well.
  • In the same oil, saute the ginger garlic paste for couple of minutes.
  • Then add the chilli paste and cook in low flame till oil separates.
  • Add the long beans and a little water. Cover and let the beans cook.
  • When beans are half done, add the tomatoes and let it cook till pulpy.
  • Once beans are fully cooked add the fried tauhu tempeh and salt and stir well.
  • Add a little bit of sugar if you find the chilli paste too hot to bring down the spiciness.
  • Serve hot with white rice.

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