Sambal Goreng Labu Siam with Tofu and Egg: A Flavorful Indonesian Delight
Discover a delightful Indonesian dish with Sambal Goreng Labu Siam, a savory and spicy stir-fry featuring chayote, tofu, and hard-boiled eggs. This recipe is rich with aromatic spices and offers a perfect balance of flavors, making it a standout dish for any meal. Whether you’re serving it to the whole family or just enjoying a comforting meal on your own, this recipe is sure to impress.
Ingredients:
- 5 hard-boiled eggs
- 1 large chayote (labu siam), peeled and cut into matchstick-sized pieces
- 4 pieces of tofu skin (or tofu), cut into cubes
- 8 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 segments of galangal (lengkuas)
- 2 bay leaves
- 5 large red chilies, finely ground
- A handful of dried shrimp (ebi kering) or prawns (optional)
- Salt, to taste
- Beef bouillon powder, to taste
- 65 ml instant coconut milk
- 600 ml water (or as needed)
- Oil for sautéing
- 7 bird’s eye chilies (cabe rawit), sliced (optional, for extra heat)
Instructions:
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Prepare the Chayote:
- Clean the chayote thoroughly to remove any sap. Cut it into matchstick-sized pieces. Sprinkle with salt and gently massage to release excess moisture. Let it sit for about 10 minutes, then rinse well under cold water. Drain and set aside.
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Cook the Aromatics:
- Heat a generous amount of oil in a large pan over medium heat. Add the sliced shallots and garlic. Sauté until fragrant and golden brown.
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Add the Chilies and Shrimp:
- Stir in the finely ground red chilies and continue to cook until the oil turns a rich red color and the chili paste is well-cooked. Add the dried shrimp or prawns, cooking until they change color and become aromatic.
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Incorporate Spices and Liquids:
- Add the galangal segments and bay leaves to the pan, stirring to combine. Pour in the water and instant coconut milk. Season with salt and beef bouillon powder. Stir to mix well.
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Simmer the Vegetables:
- Add the hard-boiled eggs, tofu, and chayote pieces to the pan. Reduce the heat to low and cook gently, stirring occasionally, until the chayote is tender and the flavors have melded together. Be careful not to let the coconut milk curdle.
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Finish with Chilies:
- For an extra kick, stir in the sliced bird’s eye chilies (if using). Taste and adjust the seasoning with more salt or bouillon powder if necessary.
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Serve:
- Garnish with crispy fried shallots and serve warm with steamed rice or as a side dish.
Notes:
- This dish is suitable for young children as well. If cooking for kids, remove the seeds from the large chilies and rinse them before blending to reduce the spiciness.
- Feel free to adjust the level of heat by modifying the amount of chilies used.
Enjoy this vibrant and flavorful dish that brings a taste of Indonesian cuisine right to your table!
