Sambal Goreng Udang dan Tahu (Shrimp and Tofu in Spicy Sambal)
Ingredients:
| Ingredients | Quantity |
|---|---|
| Fresh shrimp | 1/2 kg |
| Chinese tofu (or other types) | 1 block |
| Sugar | To taste |
| Salt | To taste |
| Cooking oil | 3 tbsp |
Spice Paste (Bumbu Halus):
| Ingredients | Quantity |
|---|---|
| Red curly chilies | 7 pieces |
| Red bird’s eye chilies | 15 pieces |
| Shallots | 8 cloves |
| Garlic | 7 cloves |
| Red tomato | 1 piece |
Instructions:
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Prepare the Shrimp: Begin by thoroughly washing the shrimp, removing the heads, shells, and veins as desired. Set aside once cleaned.
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Fry the Tofu: Slice the tofu into medium-sized cubes. Heat some oil in a pan, and fry the tofu pieces until they are golden and half-cooked. Remove from the pan and set aside.
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Make the Spice Paste: For the spice paste, use a mortar and pestle (or blender) to grind the red chilies, bird’s eye chilies, shallots, garlic, and tomato into a smooth paste.
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Cook the Sambal: Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the spice paste and sauté it until fragrant and the raw scent of the chilies and garlic fades, which should take about 5–7 minutes.
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Add Shrimp: Once the spice paste is fully cooked, add the shrimp to the pan. Stir well and pour a small amount of water (just enough to keep the shrimp moist) into the pan. Bring the mixture to a simmer, allowing the shrimp to cook through and absorb the flavors.
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Season: Add sugar and salt to taste, stirring to ensure the seasoning blends evenly into the dish.
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Combine with Tofu: Once the shrimp is cooked and the sauce has thickened slightly, add the pre-fried tofu to the pan. Mix everything together and let it simmer for another 3–5 minutes, allowing the tofu to soak up the spicy sambal.
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Taste and Adjust: Taste the dish and adjust seasoning if necessary. Once the flavors have melded, and the sambal is rich and flavorful, remove the pan from heat.
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Serve: Sambal Goreng Udang dan Tahu is now ready to be served. Enjoy it warm with steamed rice for a satisfying and spicy meal.
Tips:
- Adjust the number of chilies to your preferred heat level. You can use fewer bird’s eye chilies for a milder version.
- Tofu can be substituted with tempeh or other protein sources like boiled eggs if desired.
