again, one of my favorite meals come to my blog :p
I HAVE to write this recipe here, so that whenever I want to remake it I can just peek it.
It’s my mom’s recipe, and I never can resist not to eat two plates whenever she cooked this at home =)
After moving out, I have to ask mom for this recipe, and luckily its quite simple. You just have to find that perfect balance in order to elevate the taste. You can find below what you need to make the dish.
Quail eggs (approx. 15 pcs) – Boil them until cooked and then peel the shells. Fry them for 1-2 minutes to make them last longer
Prawns (approx. 15pcs or around 200gr)
2-3 pcs Potatoes (peel, cut them into cubes 1x1cm, and then fry them until golden brown)
Green peas or snow peas (approx. 100 – 150 gr)
200 ml coconut milk
1 tbsp tamarind (dilute them with a bit of water)
1 tbsp sugar
salt (to taste – approx. 1 tsp)
pepper (to taste)
Oil (approx. 3 tbsp)
Bumbu/seasoning – Blend:
5 pcs shallot
3 pcs garlic
5 pcs big chili (or more if you want more spice)
approx. 3-5 pcs dried shrimps
First, preheat the oil in a medium/large pan (or wok. make sure the pan has enough depth because we will pour some liquid inside later on). Saute the blended seasoning in the pan, cook until the color changed and the seasoning got thickened and the oil got separated to the seasoning. Afterwards, throw in the prawns into the pan, cook for a while until the color (of the prawns) slightly changed. Then throw in the boiled quail eggs into the pan. simmer for a while and then throw the green peas/snow peas and fried potatoes in. Mix them a bit with the seasoning and then pour in the coconut milk, add the sugar, the tamarind, salt, and pepper into the dish. Don’t forget to taste them to get the desired flavor. lower the heat, wait until the seasoning absorbed into all the ingredients (make sure you don’t cook it too long, otherwise the prawns and peas will be overcooked).
Your sambal goreng is ready. Serve it with steamed rice, and if you like, eat together with kerupuk (or emping). ENJOY!