Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 500 grams |
| Yellow Tofu (Tahu Bandung) | 500 grams |
| Sambal Goreng Spice Blend | |
| Red Chilies | 6 pieces |
| Bird’s Eye Chilies (Cabe Rawit) | 8 pieces |
| Shallots | 6 pieces |
| Garlic | 4 cloves |
| Medium Tomato | 1 piece |
| Candlenuts (Kemiri) | 3 pieces |
| Sugar | To taste |
| Salt | To taste |
| Mushroom Broth Powder | To taste |
| Cooking Oil | For sautéing |
| Bay Leaves (Daun Salam) | 3 leaves |
Instructions
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Prepare the Spice Blend: Begin by frying the red chilies, bird’s eye chilies, shallots, garlic, and candlenuts in a bit of oil until they become slightly wilted. Remove from heat, drain, and then blend them into a smooth paste along with the medium tomato. Set aside.
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Fry the Potatoes and Tofu: Cut the potatoes and tofu into cubes. Fry them in hot oil until they are golden and crispy to your liking. Once done, remove and drain on paper towels.
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Cook the Spice Mixture: In a pan, heat some oil over medium heat and sauté the blended spice paste until it’s well-cooked and fragrant, allowing the oil to separate from the spices.
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Combine Ingredients: Add the fried potatoes and tofu into the pan. Season with sugar, salt, mushroom broth powder, and add the bay leaves. Stir well to ensure everything is coated and the flavors meld together. If necessary, add a splash of water to prevent sticking.
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Final Touch: Taste and adjust the seasoning if needed. Once satisfied, remove from heat and serve warm.
Enjoy your delightful Sambal Goreng Kentang & Tahu as a side dish or a main course!