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SAMBAL JAWA

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Yields1 Serving
 Onion, Sliced thinly – 1 no
 Garlic, chopped – 2 cloves
 Ginger, julienne – 1 inch
 Dried chilies, sliced – 3 nos
 Red chilies, sliced – 2 nos
 French bean, cut into 2 inches long – 200g
 Glass noodle, soaked in warm water until softened – 100g
 Foo chuk, soaked in warm water until softened – 50g
 Potato, cubed – 3 nos
 Dark soy sauce – 1 tablespoon
 Salt – As needed
 Cooking Oil – As needed
1

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.

2

Heat 3 tablespoons of oil in a wok and sauté onion, garlic and ginger until fragrant.

3

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.

4

Season the sambal with dark soy sauce and salt. Toss it well.

5

Serve the sambal immediately.

Ingredients

 Onion, Sliced thinly – 1 no
 Garlic, chopped – 2 cloves
 Ginger, julienne – 1 inch
 Dried chilies, sliced – 3 nos
 Red chilies, sliced – 2 nos
 French bean, cut into 2 inches long – 200g
 Glass noodle, soaked in warm water until softened – 100g
 Foo chuk, soaked in warm water until softened – 50g
 Potato, cubed – 3 nos
 Dark soy sauce – 1 tablespoon
 Salt – As needed
 Cooking Oil – As needed

Directions

1

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.

2

Heat 3 tablespoons of oil in a wok and sauté onion, garlic and ginger until fragrant.

3

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.

4

Season the sambal with dark soy sauce and salt. Toss it well.

5

Serve the sambal immediately.

SAMBAL JAWA

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