Sambal Goreng ( Spicy Fried Mixed Vegetables with Beef Lungs )
This is a fried vegetable dish that use the internal organs such as beef lungs as part of its ingredients . The cooked dish is eaten with Lodeh and rice cakes during festive ceremonials . Its main spice ingredients are similar to Lontong with different method .The dish is cooked to reduction instead. Besides the beef lung , its spleen , liver and heart as well as chicken liver is also added .
Blended Ingredients:
- 10 shallots
- 5
cloves of garlic
- an
inch of a ginger
- 2
stalks of lemon grass
- 2
-3 finger lengthwise red chilis
- 1 t/spoon of dried prawns / dried anchovies
Other Ingredients:
- 250
grms of beef lungs – clean and boil . Then slice into small
thin layers / pieces
- 1
cup of thick fresh coconut milk
- 1
cup of lighter fresh coconut milk
- 1/2 cup of toasted grated coconut ( optional )
- Salt to taste.
The Veges
- Long Beans / French Beans – cut into lengthwise of an inch or slanting ( up to one preference )
- A
bowl of soften glass noodles
- 2
long dried tofu – soak to soften and cut into an inch in lengthwise
- 2
pieces of tempes – sliced into a quarter of an inch in width and lightly fry .
- 2 – 3 finger lenghtwise Red Chilis – slice as garnish.
To do :
Heat the frying pan. Once hot, add in a cup of thick coconut milk. Let it simmer and condensed until a slight change of color appears with sweet aromatic smell . Add in the blended ingredients . In this case , the fresh coconut milk is used as oil to sautee the blended spices until fragrant . Once fragrant , add in the beef lungs. Stir and let the ingredients combine . Once combined , add in the lighter coconut milk . Stir and leave it to simmer for another 5 – 10 minutes . Add the beans , the glass noodles , the dried tofu and the tempes . Stir it well and put on cover . Let it simmer for 5 minutes . Add the red chillies and salt to taste . Off the heat and serve the prepared dish with steamed white rice.
