Entree: Timor-Leste – National Cuisine – Sambal Goreng (Spicy fried sambal stir-fry of chilies, aromatics, and protein in a sweet-salty sambal sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) medium shrimp, peeled and deveined
- 8 oz (225 g) firm tofu, pressed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil, divided
- 6 shallots, thinly sliced
- 4 cloves garlic, chopped
- 6 red chilies (or 3 large red chilies), seeded and sliced, or 2–3 tbsp (30–45 g) chili paste
- 1 inch (2.5 cm) piece fresh turmeric or 1 tsp (2 g) ground turmeric (optional)
- 1 tbsp (15 g) shrimp paste or 1 tsp (5 g) fish sauce for depth
- 2 tbsp (30 ml) kecap manis or sweet soy sauce
- 1 tbsp (15 ml) tamarind water or 1 tsp (5 g) tamarind paste diluted in 2 tbsp (30 ml) water
- 1 tbsp (15 g) palm sugar or brown sugar
- 1/2 cup (120 ml) coconut milk (optional for a richer sauce)
- 2 kaffir lime leaves or 1 tsp (2 ml) lime juice
- 1 small tomato, chopped (optional)
- Salt to taste
- Fresh cilantro or sliced scallions for garnish

Instructions

1. Heat 2 tablespoons (30 ml) of oil in a large skillet or wok over medium-high heat. Fry the tofu cubes until golden on all sides, about 6–8 minutes. Remove and drain on paper towels.
2. In the same skillet, add the remaining 1 tablespoon (15 ml) oil. Sauté the sliced shallots until soft and starting to brown, about 5 minutes. Add the garlic, chilies, and turmeric if using, and cook 1–2 minutes until fragrant.
3. Stir in the shrimp paste or fish sauce and chopped tomato if using, and cook down for 2 minutes. Add the shrimp and cook until they begin to turn pink, about 2–3 minutes.
4. Return the fried tofu to the pan. Add kecap manis, tamarind water, and palm sugar. Stir to combine and let the sauce bubble gently for 2–3 minutes. If using, pour in the coconut milk and add kaffir lime leaves, simmering 2 minutes more to meld flavors.
5. Taste and adjust seasoning with salt, more tamarind, or more kecap manis for sweetness. Finish with a squeeze of lime juice if using.
6. Serve hot over steamed rice and garnish with fresh cilantro or sliced scallions.