Vegetarian Sambal

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Vegetarian Sambal

A spicy bright red dish, with the thrue essence of chilli.

Serves (4 to 5)

As necessary

Ingredients (A)

2 pieces

100 grams

Ingredients (B)

60 grams

Ingredients (C)

8 pieces

20 grams

Ingredients (D)

120 grams

Ingredients (E)

2 sprigs

120 grams

1 teaspoon

Ingredients (F)

25 grams

As necessary



Ingredients (G)

50 ml

Ingredients (H)
2 pieces

Cooking Oil

Tofu (Bean curd) cut into 8 pieces

Dry Vegetarian Meat

Dry Chilli

Garlic (peeled)

Onion (sliced)

Onion (sliced)

Pandan / Screw pine Leaves (tied)

Tomatoes (chopped)

Sugar or Monosodium Glutamate

Tamarind Paste

Salt

Coconut Milk

Tomatoes (cut into 4 pieces)

1. Soak the Vegetarian Meat in hot water for 10 minutes, and then strain it well and squeeze out off the water.

2. Fry the bean curds, till light brown and strain it and leave it aside.

3. Then use the same oil and fry the Vegetarian Meat for 2 minute and strain it and leave it aside.

4. Cut the Ingredients (B), into pieces and remove the seeds and boil it till soft. And wash it under running water then strain it.

5. Then blend Ingredients (B) with Ingredients (C), till fine paste.

6. Take a frying pan and heat the oil and add in the Ingredients (D), and fry it till light brown.

7. Then add in the blended paste with Ingredient (E), and reduce the flame and stir continuously till fragrant and oily.

8.Then add in the Ingredients (F & G), and simmer it well.

9. If preferred add in extra tamarind juice, salt and coconut milk according to your own preference.

10. Finish it off, with Ingredients (A & H), stirring it well until it dry.

Vegetarian Sambal.