Sambal Goreng Kentang dan Tahu: A Spicy Indonesian Delight
Sambal Goreng Kentang dan Tahu is a vibrant and flavorful dish that beautifully marries the textures of crispy fried potatoes and tofu with a rich, spicy coconut sauce. This traditional Indonesian recipe is perfect for those looking to explore the world of Southeast Asian cuisine. Served best with warm steamed rice, this dish is not only delicious but also satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu Putih (tofu) | 5 pieces |
| Kentang (potatoes) | 4 pieces |
| Cabe Merah Keriting (red chilies) | 5 pieces |
| Cabe Rawit (bird’s eye chilies) | 4 pieces |
| Bawang Merah (red onion) | 3 cloves |
| Bawang Putih (garlic) | 2 cloves |
| Santan Kelapa (coconut milk) | to taste (thick or thin) |
| Minyak Goreng (cooking oil) | for frying |
| Daun Salam (bay leaves) | a few leaves |
| Gula Jawa (palm sugar) | to taste |
| Penyedap Rasa (seasoning) | to taste |
| Garam (salt) | to taste |
| Tomat (tomato) | optional |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350-400 |
| Protein | Approx. 12-15g |
| Carbohydrates | Approx. 30-35g |
| Fat | Approx. 20-25g |
| Fiber | Approx. 3-5g |
Instructions
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Prepare the Ingredients: Start by cutting the tofu and potatoes into small cubes. Rinse them thoroughly under running water. Next, fry the tofu cubes in hot oil until they are lightly golden but still slightly undercooked, as this will help them absorb the flavors better later on.
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Chop and Blend: Thinly slice the red onion and garlic, keeping them separate. In a blender or using a mortar and pestle, grind the red chilies and bird’s eye chilies together until they form a smooth paste.
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Sauté Aromatics: In a large skillet or wok, heat some cooking oil over medium heat. Sauté the sliced red onion and garlic until they become fragrant and translucent. Then, add the chili paste and diced tomato (if using) to the pan, cooking until the mixture is well combined and aromatic.
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Combine with Tofu: Add the fried tofu cubes to the skillet, pouring in just enough water to help the spices penetrate the tofu. Allow this mixture to simmer gently for a few minutes until the water reduces slightly.
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Add Coconut Milk and Seasonings: Pour in the coconut milk, followed by the bay leaves, palm sugar, salt, and seasoning. Stir everything together, adjusting the taste to your preference.
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Finish with Potatoes: Once the flavors meld together, gently fold in the fried potato cubes. Allow the dish to cook for an additional 5-10 minutes, ensuring the potatoes are heated through and infused with the spicy coconut sauce.
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Serve: Once cooked, remove from heat and serve your Sambal Goreng Kentang dan Tahu hot, alongside a generous helping of steamed rice. Enjoy the balance of spices, creamy coconut, and satisfying textures in each bite!
This Sambal Goreng Kentang dan Tahu recipe encapsulates the essence of Indonesian cooking with its aromatic spices and hearty ingredients, promising a delightful culinary experience that will warm your heart and tantalize your taste buds. Whether for a family meal or a gathering with friends, this dish is sure to be a hit on any dining table!
