Nasi Sambal Goreng

It's Friday! It's Friday! It's finally Friday!  I am excited much cos I'm challenging myself to a heavy ifTHOR (yup I still couldn't let go of THOR!!!) Heeh...

So today is the quest of cooking Nasi Sambal Goreng.  I think its the husband  favourite.  Erm I can't make out his expression. Anyway this NSG is alot of work sey.  I went cold storage during lunch yesterday.  Got some of the stuff I need.  After breakfast, I went to the cold storage at compasspoint (heh almaklum da raya) Disappointed okay supermarket so big run out of dried chillies, tempeh, fresh chicken breast and minced meat. So I took the train to NTUC to get the rest of the stuff. (Kecoh weeeei I went 3 supermarkets in 1 day sheeesh) and NTUC run out of TEMPEH!!!! ok I give up ... the sambal goreng shall have no tempeh.

So I when home and marinate my chicken and fry dry the mince meat and keep in the fridge.

Here is my Nasi Goreng Sambal Set.  Quite a hearty meal hor.  Food Coma lah after that.  Lucky its Friday the tarawih here is 8 rakaats.

Anyway, I did manage to put tempeh in my Sambal Goreng.  The husband went all the way to geylang market to buy.

So ta-daa ... tempeh! Nie star ingredient nie so must have lah kan.  But if you don't like tempeh can always omit it lah.  The husband don't eat paru so I did not put any paru in here.

Here's my plate a bit of everything.  The serunding was also store-bought from geylang market cos the husband is hantu serunding.  He bought 2 types. 

Ayam Goreng Berempah

Bagedil Daging

Sambal Goreng

Sambal Tumis

Sambal Tumis

Recipe taken from Noobcook

Sambal Tumis

Ingredients:

1/4 cup or a small appropriate amount of olive or vegetable oil for binding (A) to a smooth paste during processing or pounding

3/4 cup olive or vegetable oil for frying the sambal paste

"assam" (tamarind) solution dissolve 25 grams assam pulp in 1/2 cup water; liquid strained

1 tsp salt to taste

50 grams gula melaka (palm sugar; may use brown sugar) to taste

(A) Sambal Paste

75 g dried red chilli cut to smaller sections, deseeded (to taste) and soaked in bowl of hot water for 20 minutes to soften; drained

75 g or four finger-length red chilli deseeded

250 grams peeled shallots

1 red onion peeled

8 cloves garlic peeled

20g belacan (shrimp paste) toasted in dry pan or toaster oven until crumbly and powdery

Methods:

Process or pound (A) until it becomes a smooth paste, adding some oil along the way to bind the ingredients together.

Heat oil and add sambal paste into wok. Stir fry until the sambal starts to turn a deeper red, about 10 minutes.

Add tamarind juice, salt and gula melaka. Cook for another 20 minutes, stirring constantly. By this time, the oil should be separated from the chilli.

Store in air-tight containers in the fridge for about 2 weeks, or in the freezer for 3 months.