Serves: 6 | Prep Time: 10 min | Cooking Time: 20 min


You Will Need

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.

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