Heat up 2 cups of oil in a pot. Deep fry tempeh and potatoes, until it has turned light brown and cooked through. Drain and set aside.
Heat 3 tablespoons of oil in a wok and sauté onion, garlic and ginger until fragrant.
Add dried and red chilies, French bean, glass noodle and foo chuk into the pan and cook it for 4 minutes. Add in fried tempeh and potato.
Season the sambal with dark soy sauce and salt. Toss it well.
Serve the sambal immediately.
Ingredients
Directions
Heat up 2 cups of oil in a pot. Deep fry tempeh and potatoes, until it has turned light brown and cooked through. Drain and set aside.
Heat 3 tablespoons of oil in a wok and sauté onion, garlic and ginger until fragrant.
Add dried and red chilies, French bean, glass noodle and foo chuk into the pan and cook it for 4 minutes. Add in fried tempeh and potato.
Season the sambal with dark soy sauce and salt. Toss it well.
Serve the sambal immediately.