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

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